Liver Mush: A Southern Heritage

Liver Mush: A Southern Culinary Heritage 

Liver mush is a distinctly Southern product, beloved in the Piedmont region of North Carolina. Made from pork liver, other pork scraps, and cornmeal, it is pressed into a loaf that can be sliced and pan-fried, crumbled, or used as a spread. North Carolina law mandates that it must contain at least thirty percent pork liver, a quality standard comparable to protected designation rules governing European cheeses such as DOP products. Milder than pure liver pate, its cornmeal base gives it a slightly grainy texture. It is comparable to scrapple, a similar Mid-Atlantic product made with pork and buckwheat or cornmeal.