Which civilization is credited with developing some of the first formalized salt-curing techniques for preserving pork?

In what century did the use of nitrates in ham curing become a standardized practice in Europe?

What historical factor most influenced the development of distinctive regional ham styles in Europe?

Which historical figure wrote extensively about ham preservation methods in his agricultural texts during the Roman era?

What historical use beyond food did cured ham serve in pre-refrigeration Europe?

Which historical event contributed significantly to the spread of Spanish ham-making traditions to the Americas?

What 18th century innovation most impacted the commercial ham industry?

Which country established the first protected designation of origin for ham products?