12 Classic North Carolina Foods That Seem Strange Until You Try Them

North Carolina’s food is just as vibrant and varied as its landscape, from the mountains to the coast. The Tar Heel State dishes out some truly unexpected eats that might surprise you at first, but win you over fast.

These 12 one-of-a-kind culinary gems reflect the state’s deep-rooted history, cultural diversity, and talent for turning unusual ingredients into unforgettable meals.

1. Livermush: The Breakfast Brick

Livermush sounds like something you’d feed to barnyard animals, not humans. This rectangular loaf combines pig liver, head parts, and cornmeal into a sliceable meat product that’s pan-fried until crispy on the outside.

Western North Carolinians swear by it for breakfast, often sandwiched between biscuits or served alongside eggs. The flavor? Think of a spicier, grainier cousin to scrapple with hints of sage and black pepper.

2. Cheerwine: The Cherry-Red Soda Surprise

Born in Salisbury in 1917, Cheerwine isn’t alcoholic despite its name. This burgundy-colored soda packs a wild cherry punch with more fizz than your average cola. Locals hoard this stuff like liquid treasure.

First-timers often expect wine flavor but instead discover a uniquely sweet, cherry-tinged carbonated experience that tingles the taste buds. Try it in a float with vanilla ice cream for a true Carolina treat!

3. Calabash-Style Seafood: Fried Coastal Gold

Named after a tiny fishing town on the southern coast, Calabash-style seafood involves lightly battering and flash-frying fresh-caught fish, shrimp, and oysters. The coating isn’t thick or heavy, but just a whisper-thin, seasoned cornmeal crust.

My grandma would drive us two hours just for a proper Calabash platter. She’d say, “You can taste the ocean, not just the fryer.” The delicate crunch giving way to tender seafood creates an irresistible texture contrast.

4. Sonker: The Forgotten Fruit Dessert

Exclusive to Surry County, sonker defies precise definition. Part cobbler, part deep-dish pie, part pudding, this rustic dessert features fruit swimming in sweet batter, often topped with a “dip” (sweet milk sauce). Traditional flavors include sweet potato, blackberry, and peach.

The name’s origin remains mysterious, but locals celebrate it with a dedicated festival. Each family guards their recipe like treasure, arguing over proper thickness and fruit-to-batter ratios.

5. Pimento Cheese: The Southern Pâté

Northerners often wrinkle their noses at this orange spread until they taste it. The “caviar of the South” combines sharp cheddar, mayo, and sweet pimento peppers into a spreadable masterpiece. Carolina versions tend to be chunkier and tangier than others.

Spread thick on white bread for an authentic experience, or melt it atop a burger for mind-blowing results. Every Southern grandmother has a secret ingredient—mine added a dash of hot sauce.

6. Pepsi with Peanuts: The Bizarre Beverage Combo

Pour salted peanuts directly into your bottle of Pepsi. Watch them fizz and sink. Take a swig. The combination sounds preposterous until you experience the magical dance of sweet cola, salt, and nutty crunch.

This rural tradition began with farmers who needed a quick one-handed snack during fieldwork. The salt enhances the cola’s sweetness while the peanuts soften slightly, creating an addictive sweet-salty-crunchy trinity.

7. Hoop Cheese: The General Store Staple

Bright orange and encased in red wax, hoop cheese still occupies counters in rural general stores across North Carolina. This simple farmer’s cheese contains just milk, rennet, and salt—no fancy cultures or aging processes.

I remember my grandfather slicing it with a wire cutter at the country store, wrapped in wax paper, and eaten with saltine crackers.

The flavor ranges from mild to sharp, depending on age, with a firm texture that softens at room temperature.

8. Scuppernong Grapes: Nature’s Peculiar Candy

These bizarre bronze-green grapes look like eyeballs and have thick, tough skins you might think are inedible. But North Carolinians know the secret: squeeze the insides into your mouth, enjoying the sweet pulp while discarding the skin.

As America’s oldest cultivated grape and our state fruit, scuppernongs grow wild throughout eastern NC. Their distinctive musky-sweet flavor carries hints of tropical fruit with a fascinating texture unlike any supermarket grape.

9. Collard Sandwich: The New Year’s Tradition

Collard greens between bread? Absolutely! After New Year’s Day dinner (when collards symbolize wealth), leftover greens get piled onto white bread with hot sauce and vinegar for a sandwich that’ll raise eyebrows.

The bitter greens, tangy vinegar, and spicy sauce create a surprisingly balanced flavor explosion. Some folks add cornbread instead of white bread.

My uncle claims he proposed to my aunt after she made him the perfect collard sandwich, the ultimate Carolina love story.

10. Moravian Chicken Pie: Not Your Sweet Fruit Pie

Don’t call it pot pie! This Winston-Salem specialty from Moravian settlers contains only chicken, gravy, and flaky crust—no vegetables allowed. The simplicity is precisely what makes it exceptional. The double-crust pie showcases tender chicken chunks swimming in rich, peppery gravy.

Local bakeries still make them according to centuries-old recipes. During Christmas, these savory pies appear alongside their famous paper-thin spice cookies as part of Moravian holiday traditions.

11. Krispy Kreme Burger: The State Fair Sensation

Imagine a juicy beef patty nestled between two glazed Krispy Kreme doughnuts instead of a bun. This sweet-savory monstrosity was born at the North Carolina State Fair and continues to draw gasps and long lines.

The warm doughnut glaze melts slightly, creating a sticky-sweet coating that oddly complements the salty burger. Add bacon for the full cardiac experience.

One bite explains everything: the contrasting flavors create an unexpected harmony that’s weirdly satisfying.

12. Persimmon Pudding: The Patient Person’s Reward

Unripe persimmons will turn your mouth inside out with astringency, but perfectly ripe ones transform into this spiced, dense pudding that’s more like a moist cake. Native persimmons grow wild throughout the state, ready for harvest after the first frost.

The amber-colored dessert features warm spices similar to pumpkin pie but with a distinct honey-like sweetness. Traditional recipes call for steaming rather than baking, creating an incredibly moist texture that melts in your mouth.