Decent cold cuts are available everywhere.
As with another poster. I cure pork loin. This is available everywhere.
For a KG of loin; 50g salt, 15g sugar, black pepper, 2g of pink salt (can get it online).
Mix it together, wrap the loin in cling film or put in a plastic bag or container. Leave in fridge for 7 to ten days. Done.
Cook as you wish.
You can add other ingredients to your cure. I like to add crushed coriander seeds and cloves. Not too much, a gram or 2, just for a little background flavour.
I've even made pastrami. A little more difficult with the cooking aspect due to the toughness of Thai beef.