Bath chaps are a traditional West Country meat dish, made from the lower cheek of a pig. They were originally made from Gloucestershire Old Spot pigs, until the breed became endangered. The meat is typically brined and then cooked, and is often served cold and sliced, similar to ham.[1][2][3][4][5][6]
 A Gloucester Old Spot pig, from which Bath chaps are traditionally made | |
| Course | Main course |
|---|---|
| Place of origin | United Kingdom |
| Region or state | West Country |
| Main ingredients | Pork |
References
edit- ^ "Bath chap". A Dictionary of Food and Nutrition, Oxford University Press. Archived from the original on 24 September 2015. Retrieved 2 May 2015.
- ^ Wallop, Henry (21 September 2008). "Credit crunch sees Bath chaps, ox cheek and pigs trotters return". The Telegraph.
- ^ Mason, Laura; Brown, Catherine (1999). From Bath Chaps to Bara Brith. Totnes: Prospect Books.
- ^ "Bath Chaps". Foods of England.
- ^ "Bath Chaps". Slow Food UK.
- ^ "Bath Chaps: A Masterclass". The Caterer.
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