Bath Chap

This is a pig’s cheek simmered in a well-salted broth with herbs, including sage, for 2–3 hours until tender. It is then put into a shallow dish and left to cool. When cold, it is egged and crumbed and shallow-fried, a dish that is gelatinous within and crisp without. A sauce gribiche or rémoulade would go well with it, the sharp taste cutting the rich fattiness of the Bath chap.