Category
page 1Ham

ham
thumb|Typical slice of ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed.
Spam
brand of canned precooked meat product
ham hock
joint on the hog's leg

Speck
thumb|250px|Speck Alto Adige PGI – [[South Tyrolean speck]]
thumb|250px|Smoked speck
Speck can refer to a number of European cured pork products, typically salted and air-cured and often lightly smoked but not cooked.
In Germany, speck is pickled pork fat with or without some meat in it. In the Netherlands and Flanders, in Dutch, spek is bacon.
Throughout much of the rest of Europe and parts of the English-speaking culinary world, speck is usually South Tyrolean speck, a type of Italian smoked ham. The term speck became part of popular parlance only in the eighteenth century and replaced the o
Prague ham
type of boneless ham originally from Prague
gammon
type of pork