All forms of cured pork. Ham. Bacon. Gammon. No thanks. ("Oh no! Not bacon!")

This isn't for religious reasons either. Regular pork in a roast? Sausages, even? Yes please. But nothing cured.

There's something about the tanginess of cured pork that I really don't like.

And for whatever reason, the supermarkets here seem to stock 75% forms of ham and 25% everything else in the cold cuts / sandwich meats fridges.

Occasionally, I've bought pork slices that didn't look to be cured, but upon opening they've been more pink than I thought and had that tangy smell and taste. Bait and switch. If it's ham, say so, goddammit.

Will it kill me? No. Will I eat it if it's all that's available? Sure. (As I did with the aforementioned slices). Heck, I even almost enjoyed a cold BLT once (pre-cooked and cooled bacon isn't as powerful somehow), but I'd really prefer not to.