ŝinko

One root, and a Germanic one for once. Ŝinko is a single borrowing from German Schinken, with no seams to look for. The ŝ is the sound of English sh, so the word is said "SHIN-ko". Its slug on this site is sxinko because the x-system spells ŝ as sx, but write the hat in prose: hatless sinko is not this word.

What it names, exactly. The hind leg of a pig, cured. Salt, smoke, air or some combination of the three, but always cured, and always that cut. If the meat is fresh and uncured you want porkaĵo or porka kruro; if it is the fatty belly you fry, you want lardo, the word directly before this one in the frequency list at rank 2,938. English is loose about this, using ham for both the raw joint and the sliced cold cut. Esperanto's ŝinko is the cured thing.

Compounds do the specifying. Krudŝinko is the raw-cured sort, which covers prosciutto, jamón and Bündnerfleisch alike; fumŝinko is smoked; kuirita ŝinko is the boiled cold cut for sandwiches. Ŝinkaĵo is a dish of it. The company it keeps is the picnic: pano at 814, fromaĝo at 1,258, botelo at 1,158, and porko at 1,294, whose leg started the whole business.