Liver Mush:
Pork liver, pork broth, pork fat, pork rind, corn meal, wheat flour, rice flour, salt, spices, caramel color.
It is not that bad, really. All things pork and liver and mush are good with me. Respect the pig and all beasts who die to feed us. The only thing I question in an essential way is the caramel color, although I imagine it is made by caramelizing vegetables and stuff, just like Kitchen Bouquet. Unnecessary, but benign. The rest of it may be largely filler for the body and I take no issue with harmless calories. Working so hard, damn if I don’t need ’em.
And mush…well, mush is one of the best words in the English language. Not used enough in loving descriptions.
I can’t love you enough.
You soak up all of my stuff.
You’re such sponge to my mu-ush.
I can’t love you enough.
PS From Malcolm (this is covered in a comment, but I am reiterating it here for emphasis):
Liver mush is just one name for it … the other may be even worse: Liver PUDDING. They call it scrapple “up north.” But I actually like this stuff. Slice it and fry it with butter, eat between two pieces of toasted Merita white bread. Mustard and lettuce make it great, even a little mayo.
And, he continues
When I was a kid, there were only two brands of bread: Sunbeam and Merita. Sunbeam was pitched as the bread without holes in it, whereas Merita was more coarse (and better) but my mom would only buy Sunbeam. There was also Roman Meal, but that was “diet bread” so we never ate that.
The Lunch Encounter 
Liver mush? Liver mush! Blah.
Liver mush is just one name for it … the other may be even worse: Liver PUDDING. They call it scrapple “up north.” But I actually like this stuff. Slice it and fry it with butter, eat between two pieces of toasted Merita white bread. Mustard and lettuce make it great, even a little mayo. My mom fed us livermush sandwiches when I was a kid. Is that bad?
No. Good. And I know.
Will have to check on Merita whitebread. Must be a southern thing, not a midwestern thing.
Wasting time again on the internet and started looking for some foods I grew up with. Liver pudding came to mind and so I did a search. I guess I shouldn’t be surprised that many people think liver pudding and liver mush is the same. LMush comes from NC and LPudding is more of a SC food. As with many, I am sure there are regional variations, but there are two main things that make the two different. Liver pudding almost alsways has rice in it and is used almost exclusively for breakfast. Typically it is served with eggs and grits. Up in NC they use LMush on sandwiches and other beasly concoctions. OK, so I’m biased, but to each his (or her) own, right? The orgins obviously date back to a time when people wanted to use as much of an animal as possible due to financial considerations. More bang for the buck. Or maybe for the pig.
The rice makes sense I suppose b/c a lot of rice is grown in SC, yes?
Exactly…..Well, a lot of rice USED to be grown in SC. There are still some in the Lowcountry who grow it, but the vast majority of rice plantations are gone.