If it is bitternut hickory (I'm fairly confident it is, does <a href="http://www.cnr.vt.edu/dendro/dendrology/syllabus/ccordiformis.htm">this</a> look about right?) it's just about my most favoritest firewood, and it puts a heck of a flavor to meat when cooked over or smoked with it. It burns a bit slow, but it makes coals that last a <i>long</i> hot time.
Pop a piece open (might be tough if it was an open-grown tree; definitely stand the chunk upside down to split) and see if it doesn't smell very much stronger, but a lot like bacon could have been smoked with it. Thing of it is, you've got to split and stack it, waiting for a good long summer (at least) to season, and then you've got to use it within a couple of years as the bugs love to munch it. Leave a log laying in the woods and it'll be dirt probably the quickest of anything we got growing 'round here (west central Indiana).
Hackberry (which we <i>do</i> have around here) will mess with cutting gear, but I'm confident that ain't what we're looking at, Louis.
Glen