What is a type of preserved meat that involves curing and smoking?

Cured and smoked pork loin is a classic example of preserved meat that undergoes processes designed to enhance its flavor and extend its shelf life. Curing typically involves the application of salt, nitrates, or other preservatives, which inhibit the growth of harmful bacteria. After curing, the meat is often smoked, introducing additional flavors and further aiding in preservation due to the antimicrobial properties of smoke.

In contrast, while back bacon, brisket, and side bacon may also be processed meats, they are not specifically known for both curing and smoking as a combined method. For instance, back bacon can be cured but may not always be smoked, while brisket is usually associated with cooking methods like slow smoking rather than curing specifically. Side bacon is primarily about the cut of meat and often refers to the style rather than the preservation method. Thus, the process of curing and smoking in the context provided makes cured and smoked pork loin the most fitting choice.