Jambon (ham) is pork (traditionally, the hind leg of swine) preserved through salting, smoking, or wet curing. There are claims that the Chinese were the first people to mention the production of cured ham, whilst Larousse Gastronomique claims an origin from Gaul, but it was certainly well established by the Roman period, including an import trade from Gaul mentioned by Marcus Terentius Varro in his writings.
Before the invention of refrigeration, preserving meat with these ingredients was a necessity of life. Nowadays, it is done to obtain the unique flavor and texture only obtainable by applying the technique of preservation. Therefore, the jambon is now rarely cured in a traditional manner which allows it to be stored without refrigeration. In today’s world of hypermarchés and fast food, French farmers rarely produce their own jambon. The process is left to local charcuteries and mass production factories.
In many countries the term is now protected by statute, with a specific definition, usually relating to their method of preservation and/or location of production. Many regions of France have their own tradition and know-how to prepare the jambon, but only six of these products benefit from the protection of law, the best known being Jambon de Bayonne and Jambon de Paris., and Prisuttu de Corse. The denomination "montagne" (mountain) applies to a product with all the raw materials and manufacturing steps located in a mountain area.
About the stamps
The first stamp belong to the definitive series Marianne de la jeunesse, about which I wrote here.About the second i don't know anything.
The last stamp is one of the two issued by France on May 2, 1967 for Europa stamps, with the theme Cogwheels. CEPT Wheel has 22 teeth, one tooth for each 1967 members of CEPT.
References
Ham - Wikipedia
Jambon - A la carte
A worthy competitor to Italian & Spanish hams - Cellar Tours
Sender: Jean-Yves Gerlat
Sent from La Tronche (Rhône-Alpes / France), on 02.10.2015
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