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.
