Bath Chaps

Preparation info
    • Difficulty


Appears in
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About

The ‘chaps’ are the cheeks of the pig, on which a piece of jaw bone and tongue are usually left. Bath chaps originated in the West country in the area round Bath, the local long-jawed pigs, fed on fruit, being especially suitable for curing in this way.


  • 2 bath chaps
  • lb. coarse salt
  • 1 lb. bay salt<


Rub the chaps all over with ½ lb. of the coarse salt, and leave for 2 or 3 days, rubbing with salt and turning frequently. Put the remaining coarse salt, the bay salt, saltpetre, sugar and water into a pan and heat gently to dissolve the sugar. Pour into the chosen container and leave to cool. When cold, add the chaps and leave in the pickle for 2 weeks, turning daily. Drain well and smoke for