Livermush. It’s a rite of passage and exactly as it sounds – a mealy block of breakfast meat that’s sliced, sizzled, browned and best enjoyed by this native Tar Heel with eggs and cheese on a bun.
It’s a staple of North Carolina cuisine, popular in the western part of the state yet seemingly unheard of just across the border in East Tennessee. Like my mother before me, I paired it with Saturday morning cartoons and enjoyed it because it was part of my culture – though, let’s be honest, a growing Southern boy could eat just about anything.
Like bacon, livermush is pork – just not the kind you’re used to. And like livermush, another surprising niche delicacy known as chitterlings (or chitlins) get a bad rap for the parts of the pig they use. In this case, intestines…