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Bath Chaps

Meats
Somerset

The lower portion of a long-jawed pig's cheeks, pickled in brine for 2-3 weeks, soaked in fresh water for 24 hours then boiled for 3 to 4 hours. Cooled, skinned and commonly now rolled in breadcrumbs. Usually served cold in the same ways as ham, often with eggs.

Known by this name at least since an advertisement in the 'Morning Chronicle' - Tuesday 26 April 1831, p1


Smoked Bath Chap



Original Receipt from 'Cooks Guide and Housekeeper's and Butler's Assistant' by Charles Elmé Francatelli, 1857

No 447 BATH CHAPS
Bath chaps or pig's faces cured as bacon are much esteemed by some epicures and are very good substitutes for ham with roast turkey &c especially in an economical point of view When about to dress a bath chap it should be first soaked in cold water for three or four hours previously to its being boiled for about an hour and a half in water when done pull off the rind stake some brown raspings of bread all over the cheek dish it up with some kind of green vegetable round it and serve




Bath Chaps with Kale and Buttery Mash
Image: https://www.slowfood.org.uk



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