The Making of the Sambucana: On Memory, the Body, and the Production of Bioheritage

This paper develops the concept of bioheritage. It does so by considering the work of a local and distinct breed of sheep, the Sambucana, detailing how this sheep has enabled the integration of otherwise centrifugal relations between markets for the meat, cheese, and wool derived from the many other sheep that have traversed the same locality over the past three centuries. Such integration binds bodies, memory, and consumption in a manner that illustrates the distinctiveness of bioheritage and advances understanding of wider social and cultural processes.