No I think that's just regular salt. Curing salt contains 6.25 % sodium nitrate and a few other things besides salt. You could get it cheaper from some of the sausage supply outlets but this from Amazon will do the job and 2 lbs will last you a LONG time. And its gluten free! :D You want #1. Keep it in a sealed container in a cool dry place.
OP and those interested, please allow me to clarify that there are 2 types of curing salt. The one I posted is for sausage, pepperoni etc.
If you are doing bacon, use the salt below is what you want.