This Little Piggy Gets a Name

This Little Piggy is my latest art project that will follow five piglets from birth to ham — one in each of five ham-centric regions of the world. The project begins by sharing my experiences on social media and results in photographs, videos, written word, objects both sculptural and edible, recipes, menus and feasts and eventually a cookbook that commemorates the life of each pig and the culture it represents.

The first piglet, the French Piggy will be born the last week of March 2014 and grow up in the Basque mountains of France. It is destined to become the best of the best of the Jambon de Bayonne: Jambon Ibaiona, produced by charcutier Eric Ospital.

Please be a part of the naming process. Submit your name suggestions through this form. In a week, I will post five names from you suggestions for another round of voting.

Please feel free to share this survey with your friends!

Thank you for participating,

Elaine

    What Should We Name the French Pig?

    ANSWERS TO FAQS: • Jambon Ibaiona is made exclusively from male pigs • Pigs for Jambon de Bayonne are raised in a region called the Pays Basque • Most of the key players in this pig's life are Basque • Only salt from the salt spring of Salies-de-Bearn maybe used in the curing of Jambon de Bayonne • Other information can be found on the project website: www.thispiglet.com
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