I tried livermush for the first time in Charlotte — and this is what I found
Livermush is a hot topic in Charlotte at the moment. And as a foodie who had never before tried the North Carolina specialty, the time to rectify that situation came due.
Rumblings grew to shouts this week as folks clamoring for a taste of North Carolina-based Neese’s Liver Mush or Liver Pudding bemoaned that they’ve been unavailable for some time — and its Country Sausage is harder to find, too.
Messages left with the company have not yet yielded a response, although the USDA confirmed to CharlotteFive on Thursday that a Notice of Suspension that only applies to a portion of Neese’s Greensboro facility was issued on Sept. 11.
In the meantime, I figured that if I’m going to be writing about something, it’s best to know all I can about it. So I talked it out with a couple of knowledgeable colleagues, then set out to try my first bites of livermush.
All about livermush
The breakfast and lunch staple largely attributed to Western North Carolina is made with pork liver, pork scraps, cornmeal and seasoning.
Slices of the loaf are usually fried and served on breakfast platters or on the side, but you’ll also find it on menus as a sandwich option.
Garden & Gun, a lifestyle magazine focused on Southern culture, describes livermush in headline-size type as “A North Carolina treat that’s a lot tastier than it sounds.”
With that kind of introduction, who wouldn’t want to dig right in, right?
Mark Price, who’s been with The Charlotte Observer since 1991, said: “It reminds you of sausage but with a more earthy, flat taste.”
“I think it’s best when it’s combined with other things and absorbs the flavors,” he added.
With that in mind, I hopped in the car and headed out toward Tryon House Restaurant, just a block off Woodlawn Road.
Livermush at Tryon House Restaurant
Tryon House is exactly the kind of old-school spot that you’d imagine would serve livermush. A bowl of creamer and Splenda is waiting for you on the table, along with butter packages and jelly for your toast or biscuits
It’s the kind of place where you’re immediately asked what you want to order, and your food magically arrives before you’ve had time to fully take in the scene of wood-paneled wainscoting, floral decor and holiday greenery.
As I glanced around at tables lining the wall with blue-collar workers in reflective vests and retirees meeting up for a bite with friends over mid-morning coffee, I landed on my order quickly: a breakfast platter with livermush, two eggs over medium, home fries and toast ($11.45).
My server offered a choice to have that livermush grilled or fried, and I chose fried to keep things traditional, of course.
What does livermush taste like?
As my breakfast arrived, I psyched myself up to dig in, expecting a greasy, salty experience. But that didn’t turn out to be the case at all.
The fried livermush gave up a nice crunch, but it was surprisingly unsalty. In fact, there was not a whole lot of flavor altogether in this Sysco-supplied version. (I suspect this point really hones in on why Charlotteans are so fond of Neese’s — the taste of what they grew up on.)
It was then that I remembered Price’s advice and put those slices of toast to use, crafting a sandwich with the egg and livermush in hopes that the runny yolk would do the trick of jazzing it up.
Perhaps I’m a bit extra, but bland and basic just doesn’t cut it for me. I’m a fiend for sauces and seasonings, and something was still missing.
I hadn’t yet discovered former Heirloom chef/owner Clark Barlowe’s advice in Garden & Gun to add grape jelly or mustard for pizazz. So I leaned into the one thing readily available — ketchup — and squeezed it on liberally.
Here, I found a winning combo: a little sweet, a little savory and an incredibly filling setup.
Let me also take a moment to note that, hands down, the best thing on that plate was the home fries, properly seasoned and accented with onions, just how I make them at home.
The combination made for an easily shareable breakfast, and I don’t waste food. So I packaged up my leftovers to bring home for my Southern-born husband, Chris, who I silently suspected would dig right in.
As I chatted with staff and checked out, eyeing the well-stocked dessert case filled with thick slices of frosted layer cakes, cheesecake and four-packs of mini Sutter Home wine bottles, my mind turned toward making a repeat visit soon to try something else.
And, indeed, when I arrived home, I passed on those leftovers to Chris, who loves a late breakfast and hadn’t eaten yet. Shortly after, he wandered into my work zone to share his take on the livermush leftovers.
“I might order that. On purpose, even,” he said. “I was surprised that I liked it.”
Tryon House Restaurant
Location: 215 E. Exmore St., Charlotte, NC 28217
Cuisine: American, Southern, Greek
Instagram: @tryonhouseclt
This story was originally published December 5, 2025 at 5:15 AM.
