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Jun 10, 2002 03:45 AM

Scrapple vs. Liver Pudding?

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Is there any difference between the two? My girlfriend is from North Carolina and is missing Liver Pudding. We have scrapple here in san diego, but I wondered how different the two are from each other.

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  1. They sell both here in NC and they are not the same. Probably won't find any liver pudding outside of NC.

    1. My understanding is that first they butcher all the edible portions of the pig - the hams, loins, bacons, shoulders and feet.

      Then they make "pudding."

      Anything still left over after that goes into scrapple.

      Holly Moore



        13 Replies
        1. re: JOE PRESTON

          Hi Joe, I have searched the internet for days now and can not find a descent liver pudding recipe. I am from SC and have been in FL for 6 years. Please help.
          Thanks Marla

          1. re: electricstar


            We ask that posters share any recipes on the Home Cooking board:



            1. re: The Chowhound Team

              Is Harvins Liver pudding precooked. Seems like when I try to fry it, it falls apart

            2. re: electricstar

              Try ordering it through a retailer...Harvin Meats, located in Sumter S.C. has very good liver pudding and they ship outside of S.C. Look it up online, you won't regret it!!!

            3. re: JOE PRESTON

              Hi Joe, how do I contact you regarding the liver pudding. i was born and raised in N.C. I live in OK now. I was raise on liver pudding. could you contact me at

              1. re: charmer1956

                Joe's post was from 8 years ago today. I doubt you will be hearing from him, but who knows, lightning might strike.

                Apropos the information in this thread, in spite of claims to the contrary, scrapple and livermush are, for all practical purposes, the same thing, at least the brand of the two things I can get here in WNC. Maybe other NC companies are different in how they make them and spice them. I would add that the style of both here seems less spicy to me than the scrapple I used to get when I lived in the DC area, but maybe my taste buds are going to hell. I'm also not clear whether there is actually another thing called liver pudding that is commercially available, at least around where I live, or that people are just using the terms livermush and liver pudding to mean the same thing. But I'd be interested in any further clarification that might be offered.

                1. re: JOE PRESTON

                  would love to have your liver pudding recipe. don't get to NC enough to get it. feel free to email to and put liver pudding in the subject line

                  1. re: JOE PRESTON

                    Joe, perhaps there are variants of liver pudding, but I've never seen or heard of "corn meal" being one of the ingredients.

                    Liver pudding is made up of organ meat (liver, kidneys, heart along with the "lights" or lungs) and any lean scraps from butchering. It is cooked along with sliced onions with salt and pepper to taste. Once the brew is cooked, it is drained and all ground up. At the same time, plain white rice is being cooked and should equal or exceed slightly the amount of ground organ meat. The rice is used to both add volume as well as tone down the strong liver taste. Once mixed thoroughly, it is then run through a press and stuffed into large casings. (In the old days, the large intestine was used for pudding and the small was used for sausage.)

                    1. re: georoof

                      "Technically, Liver Pudding recipes that add cornmeal or another thickener and binder such as flour, cooked rice, egg, etc, are "livermush", but now the distinctions between the two are getting blurred. Traditionally, though, Liver Pudding has a smoother consistency than livermush, and traditionally, it was more focussed on just the liver, while livermush tended to be only about 1/3 liver."

                      1. re: paulj

                        I live in Maryland and we Butcher about 20 Hogs a year every year, there are some discrepencies about puddin and srapple, ok here you go puddin is made from the head meat and rind and scrapes from the bones cooked down until fall apart, pick all the bone out grind all the meat and rind and cook again add salt and pepper, some people add other spices, we don't,just salt and pepper, cook until it leaves the side of the kettle,we us butchering kettles seem to make a big differance.Lattle into loaf pans set to cool, ( eat we heat it up in a souce pan and eat it on Pancakes with molassas or mustard aquired tast. Ok now Scrapple, it is made from the liquid from cooking the puddin meat then you add cornmeal and flour salt and pepper to tast, we like alot of pepper, lattle out into loaf pans and set. ( To eat slice thin about 1/4 inch to 3/8 frie in pan until crispy, i like just till the edges are crisp. that's how we make Puddin and Scrapple in Maryland.

                        1. re: poppyst55

                          Would you have a recipe to follow for the scrapple?

                          1. re: Qdozer

                            Do you need quantities? The instructions look clear enough.

                            1 pigs head
                            1 caldron over a wood fire
                            enough cornmeal to thicken - depends on pot size
                            salt and pepper to taste

                  2. Here is the info from Wikipedia. Livermush (or Liver Mush or Liver Pudding) is a Southern United States foodstuff composed of pig liver, head parts, and cornmeal. It is commonly spiced with pepper and sage. Considered a more tolerable version of scrapple, livermush was most likely brought south through the Appalachian mountains by German settlers from Philadelphia. Livermush is colloquially known as poor man's or poor boy's pâté. Shelby, North Carolina hosts an annual Livermush Exposition, which began in 1987 to celebrate the unique delicacy. 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." Other towns in North Carolina that have livermush festivals include Drexel and Marion. Sonnys Grill in Blowing Rock, NC is famous for its livermush. It is commonly prepared by cutting a slice off of a prepared loaf and frying it with grease in a skillet until golden brown, much like you would Spam. At breakfast it would be served alongside grits and eggs. For lunch it can be made into a sandwich with mayonnaise or mustard, either fried as above, or left cold. As livermush's popularity rises, it is appearing as a primary ingredient in dishes such as omelette and pizza. Me, I'll take a pass, call for the foie gras.

                    3 Replies
                    1. re: GodfatherofLunch

                      Careful, once again wiki is wrong! Livermush and liver pudding are NOT the same. Quite different, actually. Both do contain pork liver, but then they differ quite a lot. Livermush as its name implies is bound with cornmeal, and is spiced in a breakfast sausage sort of way with hot pepper and sage. Liver pudding is pork liver and other organ meats mixed with rice, at least in South Carolina. To experience proper liver pudding, I'd suggest the Lizard's Thicket chain in Columbia SC for breakfast. The flavoring is primarily black pepper, lots and lots of black pepper and the format is closest to a moist hash, and fried on a grill like corned beef hash would be. The closest thing to liver pudding I've tasted is Haggis. Livermush is like scrapple turned over....much more liver used in it.
                      Many of the NC companies that make livermush also make a product they call liver pudding. Can't vouch for that tho.

                      1. re: Anniebird

                        As of an edit in Sept 2011 Wiki reads:
                        Livermush (sometimes called liver pudding) is a Southern United States food product composed of pig liver, head parts, and cornmeal. (In South Carolina Low Country cuisine, liver pudding is usually made with white rice rather than cornmeal.)

                        That's the power of Wikipedia - it can be easily corrected. And as is evident from this thread, NC, SC, Pa, and no doubt other states (or regions within states) have their own names and recipes.


                        is a NC company that sells livermush, liver pudding, and scrapple.

               - the filler is cereal (corn and wheat)

                        a liver mush with corn, wheat, and rice flour

                        a SC pudding version with rice

                        From the US Government (Congressional record, courtesy of a NC representative)
                        "The livermush that is familiar to this area differs from similar types of foods as one travels more than 100 miles away, said McKee. South and east, it becomes liver pudding and toward the north it becomes scrapple."

                        1. re: Anniebird

                          More on the mush v pudding differences, from the NC Neese perspective


                      2. There is a good article about livermush in "Our State" magazine by Bob Garner, Aug 2008. Your girlfriend is probably familiar with the magazine. So far, I haven't found a company that will ship livermush. So, each time we go to NC I usually take a cooler and stock up on good country ham and livermush. Of course my doctor objects to my eating habits vigorously. Nothing like a livermush biscuit with mustard or a country ham biscuit dipped in red eye gravy with a side of grits and cantaloupe (during the summer).
                        I understand scrapple, livermush and kanip are essentially prepared the same way, the main difference is filler and spices. Kanip is a specialty I've only had in Nebraska. I believe oatmeal is used as the filler. And naturally being from Nebraska kanip is void of seasonings other than salt and pepper.