14 North Carolina Foods That Seem Strange But Are Shockingly Delicious

A few dishes spark curiosity before they spark cravings, and this state has mastered the art of turning “Wait… people eat that?” into “I need another bite.” Think unexpected pairings, regional quirks, and flavor combos that challenge your assumptions in the best way possible.

These traditions didn’t survive by accident, they survived because they taste incredible. If you’re hungry for surprises, these 14 unusual creations prove that the most memorable foods are often the ones that break all the rules.

1. Livermush

Pork liver mixed with cornmeal might sound like something your great-grandma threatened you with, but livermush is a Western North Carolina breakfast champion. Locals slice it thick, fry it until the edges get crispy, and slap it between biscuits or alongside eggs.

The name definitely doesn’t help its case, but one bite of that crispy, savory goodness will change your tune fast. You can find it at basically every grocery store west of Charlotte, where it’s treated like breakfast royalty.

2. Chicken Mull

Picture a giant pot of chicken stew that an entire church congregation can share, and you’ve got chicken mull. This community comfort food shows up at fundraisers, political rallies, and family reunions across the Piedmont region.

The recipe varies wildly depending on who’s cooking, but it always includes chicken, milk or cream, and plenty of crackers stirred right into the pot. Some folks add hot sauce, others toss in butter, and everyone argues about whose version is the real deal.

3. Kilt Lettuce

Someone decided to pour hot bacon grease over perfectly good lettuce, and somehow it became a beloved Appalachian tradition. The heat wilts the greens instantly, creating a warm salad that sounds absolutely bonkers until you taste it.

Bacon bits, onions, and a splash of vinegar round out this mountain delicacy that your health teacher definitely wouldn’t approve of. But when winter hits and fresh vegetables are scarce, kilt lettuce hits different.

4. Lexington-Style Red Slaw

Forget everything you know about creamy coleslaw because Lexington flips the script with a tangy, ketchup-based version that looks like it belongs on a hot dog. This crimson cabbage creation pairs perfectly with chopped pork barbecue, cutting through the richness with serious zing.

The Piedmont region takes its red slaw so seriously that barbecue joints have been perfecting their recipes for generations. It’s vinegary, slightly sweet, and absolutely nothing like that mayo-heavy stuff you’re used to.

5. Moravian Chicken Pie

German settlers brought this recipe to North Carolina centuries ago, and folks in Winston-Salem still guard their family versions like state secrets. Unlike regular chicken pot pie, Moravian chicken pie features massive chunks of chicken swimming in a super-rich gravy encased in flaky pastry.

The crust-to-filling ratio leans heavily toward filling, making each slice outrageously indulgent. Churches and bakeries around Old Salem still make these beauties, especially during the holidays when demand goes through the roof.

6. Atlantic Beach Pie

Saltine crackers form the crust of this coastal creation, which sounds absolutely ridiculous until you remember that salt and sweet make magic together. The filling is tart and citrusy, usually made with lemon or lime juice and sweetened condensed milk.

Bill Smith at Crook’s Corner restaurant in Chapel Hill made this pie famous, but it originated in the beach communities along the Crystal Coast. The salty-sweet combo tastes like summer vacation, even when it’s freezing outside.

7. Banana and Mayonnaise Sandwich

Your face probably just did something weird, but hear this out: banana and mayo sandwiches are a Depression-era staple that refuses to die in North Carolina. The mayo adds creamy richness that complements the sweet fruit better than you’d ever imagine.

Some folks add peanut butter to the mix, creating a triple threat that sounds even crazier. Old-timers swear by this combination, and brave souls who actually try it often become unexpected converts.

8. Leather Britches

Mountain folks used to string up green beans and let them dry until they looked like old leather pants, hence the hilarious name. These preserved beans could last through harsh winters when fresh vegetables were just a distant memory.

Rehydrated and cooked with fatback or bacon, leather britches taste smoky and intensely bean-flavored in a way that fresh beans can’t match. They’re still made by traditionalists who refuse to let old Appalachian food ways disappear completely.

9. Sonker

Surry County claims this deep-dish fruit dessert that falls somewhere between a cobbler and a pie, with a name that makes absolutely zero sense. The fruit filling gets topped with a biscuit-like dough and baked until bubbly and golden.

But here’s where it gets really weird: locals pour milk over their hot sonker like it’s breakfast cereal. Sweet potato, strawberry, and blackberry versions all have their devoted fans who will argue passionately about which fruit reigns supreme.

10. Hoop Cheese

Country stores across North Carolina still sell this firm, mild cheese wrapped in distinctive red wax that looks like it time-traveled from 1950. The name comes from the wooden hoops used to shape it during the cheese-making process.

Hoop cheese has a texture somewhere between cheddar and colby, making it perfect for crackers, sandwiches, or just gnawing on straight from the wheel. Old-timers remember when every general store had a big wheel sitting on the counter.

11. Cheerwine Float

Cheerwine is North Carolina’s beloved cherry-flavored soda that’s been bottled in Salisbury since 1917, and somebody had the genius idea to add ice cream to it. The result is a fizzy, creamy, cherry explosion that makes regular root beer floats look boring.

The deep burgundy color looks almost medicinal, but the taste is pure nostalgia for anyone who grew up in the Carolinas. You can order these at old-fashioned soda fountains and barbecue joints throughout the state.

12. Surry County Ground Steak Sandwich

Ground steak sounds like someone couldn’t decide between a hamburger and a steak sandwich, and honestly, that’s pretty accurate. These thin, seasoned ground beef patties get smashed on the griddle until the edges crisp up beautifully.

Surry County drive-ins and diners have been serving these since forever, usually dressed simply with mustard, onions, and chili. The texture is totally different from a regular burger, more like a cross between a hamburger and a Salisbury steak.

13. Pepsi with Peanuts

Somebody looked at a perfectly good bottle of Pepsi and thought it needed peanuts floating in it, creating the most confusing snack-drink combo ever. You pour salted peanuts directly into the bottle, then sip and munch simultaneously as the nuts bob around.

The salt enhances the Pepsi’s sweetness while the peanuts get slightly soft and cola-flavored, which is way better than it sounds. This rural tradition started when folks needed a hands-free snack during work breaks.

14. Krispy Kreme Burger

Using glazed Krispy Kreme donuts as hamburger buns is either pure genius or complete madness, depending on who you ask. This sweet-and-savory monster originated at North Carolina fairs and quickly became a cult favorite despite making cardiologists weep.

The warm, sugary donuts contrast beautifully with salty bacon and a juicy beef patty, creating flavor chaos in the best possible way. Since Krispy Kreme was born in Winston-Salem, North Carolinians feel especially entitled to commit this delicious crime.