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Ron McKee, the owner of Mack's Liver Mush & Meats, left, and Harry Mauney of Jenkins Foods in the old farm house that sits in front of the main facilities. Liver mush processors Jenkins Foods and Mack's Liver Mush & Meats make pork liver mush that is known for its high quality in the rural countryside just outside the city limits of Shelby, NC. The two companies, located about a mile from each, create 34,000 and 40,000 pounds of liver mush every week. Liver mush is a ground mixture of pork liver, corn meal and spices. It sometimes contains other pieces of the hog’s head to provide flavor and texture. It is traditionally packed into a loaf pan, chilled and sliced before serving. The food got its start in the Depression-era and is considered “Southern weird” by some and a kitchen staple by others. Documented on Monday, December 8, 2014, in Shelby, N.C.