North Carolina’s “poor man’s pâté” is rich in flavor.

Livermush is often served for breakfast with eggs and toast.
Dale Haas/Public Domain

Livermush, liver mush, liver and mush—no matter how you say it, this Southern dish doesn’t exactly sound appetizing. But in North Carolina, seniors express fond memories of this savory sliced loaf made from pork liver, scrap meat (often from the pig’s head), spices, and cornmeal.

Historian Tom Hanchett traces livermush back to a mixture of pork scraps, buckwheat, and spices brought to the United States by German immigrants in the 1700s and referred to as pon hoss (possibly from pfanne hase, or “pan rabbit” in German). This mixture made its way south, transforming into scrapple in Pennsylvania’s Amish country, becoming…

Sasha Harriet

Sasha Harriet

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