El Bisbe

When Mallorquin make sobrassada, they use many different pig organs to produce different types/shapes of sausage. The stomach is used to produce the largest sobrassada, also known as "the bishop", or el bisbe. This item takes the longest to cure, and is not eaten until the following year, when a new pig is slaughtered and processed during a family event called matances.

During my time in Mallorca, I thought a lot about commercial imagery of meat. I was particularly drawn to cartoon depictions of animals that are dressed as butchers, or otherwise enthusiastic about their impending demise. This image features a combination of Spanish and Chicagoan symbols; the neck detail recreates the traditional matances exsanguination cut, while the paper hat and pie-eyes recall American cartoons and fast food.