Long a staple of North Carolina culinary traditions, you’ll find livermush on menus at mom-and-pop restaurants around the state. Lately, however, one of the state’s most recognizable brands of the pork product, Neese’s Country Sausage, has quietly disappeared off store shelves.
The traditional food — usually made with pork liver, pork trimmings, cornmeal and seasonings — is getting harder to find altogether. What was once gracing the breakfast tables across the state has given way to a variety of other options, yet it’s still widely celebrated by those who’ve grown up here.
Since 1985, there’s even been an NC Liver Mush Festival, set to be held next in Shelby on Oct. 17, 2026.
Jamison Meat Company, once one of the top makers of livermush, has long been out of business…