As with all foods, there are some extreme examples. In Sardinia, Italy there is a questionably legal preparation of pecorino cheese that involves allowing it to become infested with maggots. Called Casu Marzu, it utilizes the acid produced by the larvae to create a creamy texture and harsh aroma. To make it worse, when threatened, the wriggling things can actually leap into the air. It is definitely not for the faint-hearted, and I'd love to meet the gustatory pioneer who first put that in their mouth.