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A French Cathedral Transforms Hams into Funds to Restore Its Organ

Historic French Cathedral Trades Bells for Hams Amid Funding Struggles

In a creative bid to fund the restoration of its antique organ, a priest from St.-Flour, a quaint town in France, transformed a cathedral bell tower into a curing workshop for local hams. For nearly two years, these hams, blessed by a local bishop, hung in the north tower, generating funds and delighting charcuterie lovers. However, the endeavor caught the attention of an architectural heritage inspector, who flagged potential fire hazards, leading to a skirmish with cultural authorities.

When the cathedral refused to remove the hams, the matter advanced to Rachida Dati, France’s Minister of Culture. Critics described the situation as emblematic of bureaucratic overreach undermining innovative local initiatives. This challenge highlights the broader dilemma facing aging religious buildings across France—who will finance their upkeep?

Post-French Revolution, church properties were seized by the state, leading to complications in maintenance funding for ecclesiastical structures. While Notre-Dame’s restoration received substantial donations after its 2019 fire, many smaller churches like St.-Flour’s struggle for resources. Approximately 15,000 of France’s 45,000 religious buildings are classified as historical monuments, with many in disrepair.

St.-Flour’s efforts reflect a heightened awareness of the cultural significance of these buildings. Gilles Boyer, the previous cathedral rector, originally conceived the ham workshop as a playful response to budget constraints. The initiative has raised over $12,000 for the organ restoration and piqued interest beyond local markets, even securing a regular order from the Élysée Palace.

While the initiative has sparked controversy, it underscores the interplay between culinary heritage and religious history, leaving residents to ponder the future balance between preservation and innovation within their cherished community landmarks.

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Photo credit www.nytimes.com

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