Eaters not fond of livermush sometimes refer to it as a southern cognate of scrapple, but fans elevate it into a category of its own. Ground pig offal (including liver) and cornmeal are made into a loaf, which is cooked and cooled, then sliced. At breakfast, it will be fried to a crisp. At lunch, it may be fried, but it also can simply be sliced as lunch meat. It is a product of economic necessity—stretching the least expensive parts of a hog—and therefore is sometimes known as poor man’s ham or poor man’s pâté. Its culinary ignominy has earned it a cadre of contrarian devotees as well as an annual festival in its honor in Marion, North Carolina. At last look, the Livermush Facebook page had more than 12,000 fans. Liver puddin’ is similar but made without the cornmeal.