What is cured pork commonly referred to as?

Cured pork is commonly referred to as ham. This designation comes from the specific process of curing legs of pork, often involving salt, sugar, and various seasonings. The result is a product that can be stored for longer periods and has unique flavors that vary depending on the curing method used.

In contrast, bacon typically refers to cured pork belly and features a different preparation and flavor profile. Pastrami is usually made from beef and is seasoned and smoked for a distinct taste, while salami is a type of cured sausage that can be made from various meats, including pork, but also incorporates spices and is dried and fermented. Thus, when it comes to cured pork specifically, ham is the accurate term to describe this preparation.