[1] For lunch it can be made into a sandwich with mayonnaise, grape jelly[10] or mustard, either fried, or left cold.

[11][12][13] It has been suggested that livermush derives from scrapple, and likely originated from German settlers who traveled south through the Appalachian Mountains in the 1700s.

[3][5] These German immigrants ate pon hoss, a spiced pork and buckwheat mixture that evolved into livermush.

[15][7] Today, by law in North Carolina, genuine livermush must consist of at least 30% pig liver.

[3][9] Shelby, North Carolina hosts an annual Livermush Exposition, which began in 1987 to celebrate the unique delicacy.

[3] In that year the Cleveland County Commissioners and the Shelby City Council passed resolutions proclaiming that "livermush is the most delicious, most economical and most versatile of meats.