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A French bishop’s novel way of curing ham in the bell towers of Saint-Flour Cathedral is under scrutiny as national building preservation authorities voice concerns over potential damage to the historic structure.
For two years, Saint-Flour Cathedral has doubled as a drying house for 60 succulent hams, maturing up to a year before being sold under the label “Florus Solatium”.
The bishop, known for his inventive ideas, launched the venture to support maintenance efforts for the cathedral, which stands as Europe’s highest episcopal church.
Funds and high demand
The ham project has proven profitable. Starred restaurants in Paris have shown keen interest, with around 15 legs already reserved, generating about 5,000 euros for the cathedral.
Daniel Blanquet of the Friends of the Cathedral Association praised the initiative, calling the proceeds a “wonderful blessing” for ongoing preservation work.
Concerns from preservation authorities
Despite the financial success, monument protection authorities have raised alarms. They claim that fat dripping from the ham legs poses a threat to the centuries-old structure and that the legs’ positioning obstructs access to the bell tower.
The cathedral’s rector, Philippe Boyer, is under pressure to halt the operation. Preservation officials argue that while the funds are helpful, they must not be spent at the expense of the building’s integrity.
Minister of Culture steps in
The debate has drawn the attention of the French Minister of Culture, who issued a press release stressing the importance of balancing tradition, cultural heritage and safety.
“The Minister of Culture wants a new trial to be carried out, at the end of which a transparent and comparative balance sheet will be drawn up, taking into account all fire safety conditions in particular,” the statement read.
In a gesture of support for local stakeholders, the Minister affirmed that she is “listening with an open ear to local MPs, the diocese, and the craftsmen and caterers in this matter” and encouraged innovative solutions to showcase France’s gastronomy without compromising its historic sites.
Way forward
The project’s future hangs in the balance as authorities, church leaders, and culinary advocates seek a resolution.
With France’s reputation for safeguarding both heritage and haute cuisine, finding a harmonious path forward is essential.
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