In Ireland the term "bacon" is used to mean any joint of pork except the leg, which is ham.

It's possible to get into endless arguments about which cut of pork / bacon is best for boiling, but many prefer the "collar of bacon", which is the equivalent of a cut from the North American "shoulder butt" or "picnic shoulder".

If it's difficult to buy a bacon joint where you are there's a useful page on wet curing at home
Guidelines For Brining Pork