Smithfield ham is a trademarked country ham hailing from Smithfield, Virginia, where it's finish-cured. The ham is made from pork meat that's processed, treated, hickory-smoked, aged, salted, cured, and aged for at least 6 months (some might be aged for up to 2 years).

The whole process must be done within Smithfield and the pigs must be fed a diet of peanuts and grains. Smithfield ham has a dry and stringy texture, while the flavors are salty. Nowadays, there is a wide range of Smithfield ham versions, such as Baked Apple Spiced Spiral Sliced Ham, Brown Sugar Spiral Sliced Ham, Crunchy Glaze Spiral Sliced Ham, or Pecan Praline Spiral Sliced Ham.

This bacon is a classic Canadian meat product made with a boneless center-cut pork loin that is typically trimmed of fat, then cured in brine, and finally enclosed in a coating of ground cornmeal, which gives it its signature yellow-hued crust and incomparable flavor.

The original coating consisted of ground yellow peas called peameal, which is how the bacon got its name. Subtly sweet, nutty, and with a hint of saltiness, peameal bacon is not smoked nor pre-cooked, so it requires some preparation prior to consumption. 

Tasso ham is a traditional Cajun cured meat product originating from Louisiana. Although this cured meat product contains the word ham in its name, it's actually made from pork shoulder. The meat is sliced across the grain and the slices are then cured in salt and a bit of sugar for a few hours before they're rinsed, rubbed with salt, pepper, garlic, and cayenne pepper, and hot-smoked until fully cooked.

This dish can be eaten as it is, but it's also often used in stews, soups, rice, red beans, and gumbo. The term hasso comes from the Spanish word tasajo, denoting a slice of cured dried meat. The earliest meantion of tasso ham dates back to the late 1700s.