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Livermush, a micro-regional dish, is made from pig liver and other less-desirable pig parts, including fat, bound with cornmeal. The range of true livermush, unlike liver pudding, is limited to four counties in North Carolina in the region where the Blue Ridge Mountains slope down to the Piedmont. Typically sold in a block wrapped in clear plastic, the meat is traditionally pan-fried in shallow oil and served on a sandwich.
Slice the livermush into ¾- to 1-inch slabs. Pour a generous coating of oil in the bottom of a frying pan and set on medium-high heat.
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Place the sliced livermush in the frying pan when the oil is hot and fry on one side until the edges crisp slightly and the meat is brown. Turn the slices and cook the other side to the same doneness.
Drain the fried livermush on paper towels and serve warm.
If the livermush crumbles when you slice it, chill it in the fridge until it’s firm.
Serve the livermush plain on a soft bun, with the condiment of your choice or with fried onions.
Livermush is also used as a breakfast meat, plain or covered in gravy.