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Fried chicken is among the region's best-known exports, though pork is also an integral a part of the cuisine, with Virginia ham being one renowned form. A traditional holiday get-together featuring whole hog barbecue is known in Virginia and the Carolinas as a "pig pickin'." Green beans are often flavored with bacon and salt pork, biscuits served with ham often accompany breakfast, and ham with red-eye gravy or country gravy is a common dinner dish. A bit of fatback is added to many vegetable dishes, especially greens, for flavoring.

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Creole and Cajun cuisine
Dishes typical of Creole cuisine

Southern Louisiana developed significant culinary traditions: Louisiana Creole cuisine in southeastern Louisiana centered on New Orleans and Cajun cuisine in central to Acadiana in southwestern Louisiana. Both share influences of the traditional cuisine of France, though with greater use of rice, local Louisiana resources and African imports such as okra. Creole cuisinières also had access to many native coastal animals such as crawfish (commonly called crayfish outside the region), crab, oysters, shrimp, and fish. These seafoods were incorporated into their diets and are still seen today in the various dishes of the region. Fruits such as figs, plums and grapes are also grown in the region. Additionally, pecans and peanuts are native to the region, providing an alternative protein source.