Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

Bath Chaps were originally home cured from the cheeks of Gloucester Old Spot pigs, which were the breed most often kept by cottagers and farmers in Gloucestershire and Somerset. These pigs had rather elongated jaws and the rolled cheeks made neat long shapes, rather like small boneless legs of lamb. They were a local speciality, much liked in Bath where they were served at late suppers. They have a good flavour but a lot of fat in proportion to lean. They can be bought ready for table in ma