What is the name for cured italin pork?

Cured Italian pork can have many different names depending on the specific type of curing and preparation:

* Prosciutto: This is the most famous cured Italian pork, made from the hind leg of a pig and air-dried for months.

* Pancetta: This is cured pork belly, often smoked, and is used in many Italian dishes.

* Guanciale: This is cured pork jowl, known for its rich, salty flavor and used in dishes like Carbonara.

* Coppa: This is cured pork shoulder, often seasoned with herbs and spices.

* Salame: This is a generic term for cured Italian sausage, which can be made with pork, beef, or other meats.

* Capocollo: This is a cured and seasoned pork neck, often used in sandwiches and salads.

So, the specific name depends on the cut of pork and the curing method.