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Livermush is mass-produced in Shelby, North Carolina by two meat packing companies, Jenkins Foods and Mack’s Liver Mush and Meat Co., who distribute it to various states. [1] [8] It is cooked by cutting a slice off of a premade loaf and frying it. [3] [9] At breakfast it is served alongside grits and eggs. [1]
If it is inaccurate to describe it as as 'predominantly consumed in North Carolina,' I'd like to see facts that substantiate that livermush is considered a traditonal food in other places in the South. The only External Link on the page reinforces that livermush is a North Carolina food. --Wwareagle 22:32, 7 June 2009 (UTC)
South Carolina-style Barbecue: South South Carolina [[Whole hog barbecue, or pig pickin', is popular in South Carolina. In the Midlands of South Carolina, mustard based barbecue sauce is common, while vinegar is more common in the upstate region. [79] South Carolina is also known for "hash", a rich pork gravy made of offal and pork cuts. [80]
5. Borden American Cheese Singles. The truth is, so many of these cheeses taste identical. Borden and Harris Teeter are really similar, both lacking any distinct flavors that make them unique or ...
The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning vary based on the region and the cook's taste. [5] A few manufacturers have introduced beef [6] and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base.
The majority is determined by acts of the North Carolina General Assembly and record in Chapters 144, 145, and 149 of the North Carolina General Statutes. [1] The state's nicknames – "The Old North State" and "The Tar Heel State" – are both traditional, but have never been passed into law by the General Assembly.
A single slice (68 g) of beef liver exceeds the tolerable upper intake level of vitamin A (6410 μg preformed vs. UL for preformed = 3000 μg). [4] 100 g cod liver contains 5 mg of vitamin A and 100 μg of vitamin D. [5] Liver contains large amounts of vitamin B 12, and this was one of the factors that led to the discovery of the vitamin. [6]
While similar to Pennsylvanian scrapple and North Carolinian livermush in that it is a dish created by German immigrants and uses a grain product for the purpose of stretching out pork to feed more people, scrapple is made with cornmeal and livermush with either cornmeal or rice rather than the pinhead oats used in goetta.