Final answer:
The statement is false; while smoking has been a historical method of preserving meat in the Southern U.S., modern pork products in the U.S. come in both cured and uncured varieties.
Step-by-step explanation:
The statement that most pork products marketed in the United States are cured is false. There are various methods of preserving meat, among which smoking has been a prevalent method particularly in the Southern United States. This technique of smoking meat, which may involve cooking the meat in a pit, was not only a way to enhance flavor and make tougher cuts of meat more palatable, but it also served as an important preservation method that extends the shelf-life of meat. This was crucial, especially for poorer populations, who had diets lacking in protein and needed ways to prevent food spoilage. Despite the importance of meat smoking historically in the South, today pork products in the U.S. are available in many forms, both cured and uncured, fresh, and processed in various ways beyond curing.