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favorite old school Carolina charcuterie purveyors?

Once again I let the Shelby NC Liver Mush Exposition slip by without attending,darnit!

Up until three of my grandparents passed in about 1975, we often enjoyed liver mush, scrapple, head cheese and such.

Today in Ingle's I picked up some Neece's liver pudding to enjoy fried crisp in the morning with soft scrambled eggs.I hear that there are liver puddings out there that feature rice and lots of red pepper creating something very close to Carolina Boudain.Anybody have any favorites?

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  1. There is an old guy at the Winston salem farmer market who makes him own sausage and liver pudding. he only does the lp in the fall. it is spicier than neeses and much less firm. It tends to fall apart in the pan. I will assume this is due to more fat and less cornmeal than neeses. Also it is half the price.

    Also while not old school I always love the house made charcut at Giacomo's in Greensboro.

    1. I have really enjoyed Hunter's livermush, though I can't get it near where I live anymore. It is produced by a small company in Marion and is generally available in the Hickory area.

      1. Smith's Red and White in Rocky Mount comes up in these discussions a lot, particularly for its hot air dried sausage.

        I usually get this kind of stuff from Sumrell's Country Sausage in Ayden. They do regular and air dried country sausage, hot and mild. They also make superb Mexican-style chorizo. Grill that stuff over lump charcoal with some apple wood thrown in, toast a few tortillas on the grill, toss on some hot sauce of some sort, oh man. So good.

        There's an old NCFood post from a few years back that talks about them having some more exotic sausages, like South African boerewors. I keep meaning to ask them if they can make that, as I've never seen it in stock.

        Nahunta Pork Center's sausage is also supposed to be quite good.

        3 Replies
        1. re: Naco

          I usually do hot air dried from Nahunta. My wife is totally addicted. But then again, she's a Pete Jones fiend as well.

          I think I'll keep her.............HA!

          1. re: Naco

            I can confirm that Sumrell's makes boeerwors. I've been buying it from them for about 10 years. They often have it in stock, and, if you are willing to order in quantitiy, will make it for you custom. To my palate, it is crazy delicious!

            1. Rose's Meats & Sweets in Durham always has 5-6 interesting sausages to choose from including South African boerewors on occasion. They's also have head cheese and such. I'd call to see what they have on offer before heading over as their offerings change frequently.

              1. Lots of great sounding stuff up here - I'll have to keep 'em in mind when we drive down next time. Since we're flying to Charlotte in a coupla days, I can't help but ask, anything good there?

                14 Replies
                1. re: MGZ

                  MGZ, when we used to fly into Charlotte instead of Raleigh, we'd hit up John's Kitchen for eggs and livermush. Note, this is a breakfast/diner joint, not a deli. Very old school place---cash only, ice cold Cheerwine, great biscuits.
                  Haven't been in a few years but when we did go, it was worth a trip.

                  1. re: MGZ

                    Do mean anything good to eat in Charlotte in general, or are you restricting your question to old school charcuterie in Charlotte? Restaurants of food stores?

                    1. re: carolinadawg

                      My inquiry was simply directed at the specifics of this thread. I've been visiting Charlotte on at least an annual basis for almost twenty years. I have my own, well-formed opinions about the culinary scene in general. It has blossomed greatly since the Queen City had that sole phallus rising, uptown, when one came in on 85. It's not going to make a "Best Cities for Food in the US" list, but I'd rather eat there than Orlando. Any tips on local snausages, 'dawg?

                      1. re: MGZ

                        Check out Growlers Pourhouse in NoDa...they have some nice housemade sausages and a nice beer selection:


                        If you are willing to drive a bit, there is a new place that will open soon in Lincolnton called Farmer Baker Sausage Maker that I think will be great:


                        Euro Grill and Café serves up some awesome Bosnian sausage sandwiches:


                        Ferrucci's in Huntersville is an Italian butcher/deli with lots of good stuff:


                        1. re: carolinadawg

                          I'm pretty sure I killed a couple hours in Growlers while a waited for Mrs. Z and her sister to run errands and shop last year. Thanks for the reminder as I had completely forgotten the name of the place. I just remembered an almost empty bar, a kind bartender, and some hotter than average wings. I'd be more than happy to go back and delve into the sausages on the menu. To my recollection, it is close to a store my sister-in-law used to own.

                          Over the years, I have developed a default approach/order at "new to me", beer-focused places when I'm killing time: "Give me a shot of reposado, a pint of your IPA, and an order of the hottest wings you got." No matter where I am, it kinda works. I avoid the awkwardness of "Where ya from?" stall or some chit-chat mention of the team logo on my baseball hat (lately, I've taken to wearing a Detroit Lions cap in strange places - nobody ever seems to bring them up as an ice breaker). I get a tequila to swallow, a beer to contemplate and assess, a sense of familiar flavor (although, if they ask me to sign a waiver, I do frequently "downgrade" my order), and a chance to sit peacefully while hiding in the menu or pretending to watch the TV. I relate this, because I remember noting the reuben at Growlers, but somehow missing the sausages. I'm going to try to get back on Tuesday.

                    2. re: MGZ

                      My intro to livermush was at Jonathan's in Matthew (Charlotte area). The idiosyncratic home fries were great. Wish I could have that breakfast right now,

                      1. re: MGZ

                        Melanie & pinehurst, as well as anyone else who might be able to help, do you have a suggestion for a livermush maker/purveyor from whom I could buy some locally made sh*t (pun intended (in a way)) to bring home? I'm hoping to try one of the places you've already suggested, but now I'm thinking about about doin' a scrapple v. livermush taste test when a buddy comes to visit and brings "rent" - a slab of the former from a place near Adamstown. I probably have time for mail order if anyone has a place to suggest outside Mecklenberg County.

                        Thanks again. . . . .

                        1. re: MGZ

                          Neese's (mentioned upthread) produces very good products, and you will probably find their livermush in local grocery stores (try Food Lion). If not, you can order it directly:


                          1. re: MGZ

                            Yes to carolinadawg's suggestion of Food Lion. We have found it and enjoyed it from even the smallest Food Lions (Aberdeen, etc) over in Moore County.

                              1. re: Melanie Wong

                                It was a lousy trip to Charlotte from a culinary standpoint. We didn't rent a car, so in that city, we were at the mercy of family. Tried to go get sausages at Growlers, but was met with a locked door. Had to retreat to Heist Brewery - decent IPA, good tequila (and white liquor) tastes, very timid wings - not a bad place to kill time though.

                                Got a pack of Neese's livermush that I fried and split with my Father-in-Law (one piece) and my Sister-in-Law's dog (one piece), while the rest of the clan turned their noses up in protest (although, truth be told, Mrs. Z choked down a few bites to be less "New South"). Good stuff, indeed. I picked up a second pack and let it come back to Jersey in the belly of the plane with our bag. Think we'll do the livermush-scrapple taste off before Memorial Day - maybe try a combo sandwich on a hard roll with a runny fried egg and ketchup?

                                Thanks folks. That's how us 'hounds find chow, after all.

                                1. re: MGZ

                                  Local tradition is either mustard or grape jelly on a livermush sandwich.

                          2. This is a fun thread. How about a Chowhound meet at the festival in Shelby this fall? It certainly is a good central location for Carolinians.