The pig's head ditches liverwurst, a once-popular sandwich staple that Americans can no longer stomach.

Boar's Head Liverwurst has lined up its last lunchbox.

Boar's Head announced last Friday that it would discontinue the deli counter's most controversial cold cuts.

Liverwurst fell victim to a listeria outbreak that led to a large product recall.

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“Our investigation identified the root cause of the contamination as a specific manufacturing process that existed only at the Jarratt (Virginia) facility and was used only for liverwurst,” the company said in a statement.

“With this discovery, we have decided to permanently discontinue Liverwurst.”

It may be an uncomfortable moment for the food manufacturer – but the reality is that liverwurst, once a delicious delicacy, has fallen out of favor.

“Every time I eat liverwurst, everyone is always consumed by it.”

Liverwurst is “probably one of the least popular sandwich options in New York City,” Robert Sietsema of foodie outlet Eater NY wrote in an April article about his quest to find a liverwurst sandwich in a city famous for its old-world-style deli culture.

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“A filling in a sandwich made on rye, pumpernickel or whole wheat, and garnished with mustard and sometimes raw onion, liverwurst was in the lunch bag rotation of many children 30 years ago, though even then, it seemed oddly old-fashioned.”

A boy with a lunchbox in the 1950s, an era in which liverwurst sandwiches were popular among American consumers. (Debrocke/ClassicStock/Getty Images)

The author explored liverwurst sandwiches at five different Manhattan delis this year.

“Nobody seems to have it,” he wrote. He said that “the old sandwich makers at least knew what it was.”

Liverwurst is – and a growing number of examples are – an emulsified sausage of German origin made from pork liver and other organs mixed with spices.

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Liverwurst was generally affordable for families and, in the American culinary tradition, was often sliced ​​into supermarket white-bread sandwiches for quick boxed lunches.

Some versions of liverwurst were soft, like pate, and spread over bread.

A Boar's Head Deli Meats recall notice appears on the deli counter of a grocery store in Queens, New York. (Lindsey Nicholson/UCG/Universal Image Group via Getty Images)

Liverwurst was popular enough to spark outrage over rationing during World War II.

“Liverwurst caused a minor crisis last week,” Time magazine reported in 1943.

“Rationed at seven points per pound, it lost much of its appeal. Since liverwurst could only be kept a few days, dealers looked moodily at their mouldering stock.”

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The publication lists it among the top “honest dealer's meats … steaks, chops, liverwurst and all.”

Liverwurst enjoyed a post-war boom, if not popularity, in the 1980s.

A sandwich board seen at McSorley's Old Ale House in New York City. (Kerry J. Byrne/Fox News Digital)

It was the best of times.

Now – it's the worst of times.

“Every time I eat liverwurst, everyone is always grossed out by it,” one outraged defender of Daily Delight posted on Reddit last year.

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“I ask the lady at the deli how many people order liverwurst, and she tells me I'm literally the only one to get it in the last year,” wrote @spvcebound.

“What's with the liverwurst hate?”

Liverwurst is the first remains for those who can stomach mock and minced pig liver.

Liverwurst sandwiches were a popular, affordable lunch option in post-war America but have largely disappeared from 21st-century diets. (Michael Ochs Archives/Getty Images; Kerry J. Byrne/Fox News Digital; Lambert/Getty Images)

“A liverwurst sandwich with mustard is probably the perfect lunch for me,” the same person wrote.

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“It tastes somewhere between bologna and bacon, it's such a rich flavor … the texture is great too.”