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By law in North Carolina, the product must consist of at least 30% pig liver. Several festivals exist in North Carolina that are dedicated to the food. Though sometimes considered the same as liver pudding, livermush generally contains more cornmeal and is coarser in texture. [1] It is generally prepared using a different recipe than for liver ...
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 Gift of Southern Cooking: Recipes and Revelations from Two Great American Cook. Knopf, 2003. ISBN 0-375-40035-4. Neal, Bill. Bill Neal's Southern Cooking. University of North Carolina Press, 1989. ISBN 0-8078-4255-9. Neal, Bill. Biscuits, Spoonbread, and Sweet Potato Pie. University of North Carolina Press, 2003. ISBN 0-8078-5474-3. Neal, Bill.
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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]
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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)
Liver – usually pan-fried pork or chicken liver, but also beef; Livermush; Lobster – typically only eaten in Florida where the Caribbean Spiny Lobster and the Caribbean lobster are native; these may be split and seasoned with piquant spices before being grilled; Monroe Sausage – a specialty of Alabama.