The French Minister of Culture, Rachida Dati, is faced with an unusual dilemma: whether to allow the drying of hams in the highest tower of an ancient abbey. The hams in question are from the Florus Solatium brand, known for their distinctive curing process, which has gained popularity among connoisseurs. This innovative idea was conceived by Father Philippe Boyer, the rector of the Saint-Flour Cathedral, as a way to fund the restoration of the church’s organ.
Father Boyer, having previously introduced beehives on the cathedral roof to produce honey, saw the ham-curing project as a viable solution to raise the necessary funds. The hams, cured in one of the abbey’s two bell towers, were a hit with food lovers, with 60 hams being cured each year. The money generated from these sought-after hams helped restore the cathedral’s much-needed organ.
However, the project has now come under scrutiny. A representative from the architects of French heritage buildings raised concerns about the safety of the process. The dripping fat from the hams, they argued, could damage the centuries-old structure and even create fire hazards, prompting an immediate call for the project to be halted.
The controversy, which has stirred debate between opposing factions, has now landed on the desk of the Minister of Culture. In a recent press statement, Minister Dati announced that a thorough investigation would be carried out. The inquiry will focus on fire safety and other potential risks to the building’s preservation.
Despite the opposition, Abbot Boyer remains confident in the safety and benefits of the ham-curing process. He emphasizes that the cathedral’s bishop has already approved the initiative, which has helped restore the organ and brought a unique tradition to the region, with Pata Negra ham now being a coveted local specialty.
As the investigation proceeds, the future of this unusual project hangs in the balance, with cultural preservation and culinary heritage both at stake.

