Back to Southern Food for a sec...
There is one Southern food which, as much as I've tried to like, I just can't seem to add them to my "must have" list: ham biscuits. Rather, the ham in those biscuits, which is traditionally the Smithfield type. It's just too salty and practically "briny" to me. Smithfield ham, by itself, always tastes slightly off to me - it has a seafood-y finish to it, at least to my tastebuds. Now maybe I've just never had a Smithfield ham properly prepared - maybe no one has ever soaked it long enough to draw out "enough" of the salt that is used to cure it - but since I lived in Richmond for a number of years, well... However, I do like when Smithfield ham is used as a seasoning for beans, cabbage and greens.