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Bath (United Kingdom)
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Main course
Meat
Food Flavour DNA
Nutritional Values
400kcal
25gProtein
1gCarbs
35gFat
—Fibre
150 gServing
* Per serving · 150 g. May vary.
Allergens
🌾 Gluten
Bath Chaps
How to order / say it
Say it
Bath Chaps — [Bath Chaps]
Order
I'd like the Bath Chaps, please.
Say locally
A traditional Bath dish made from pig's cheeks.
Why try it?
Bath Chaps are a distinctive regional delicacy that reveal the city's historic connection to pork curing. This dish represents how the people of Bath ingeniously made use of the whole pig, encapsulating the city's resourcefulness and culinary tradition.
How it tastes
Bath Chaps are smoky with a robust pork flavor, possessing a tender yet firm texture. Often sliced and served cold, the luscious fat adds a smooth, silky quality that contrasts the meat's heartiness.
Origin & History — first documented: 1750
Bath Chaps originated in the 18th century as a way to preserve pork after the slaughter of pigs, especially cheeks. Cured and smoked, they became a staple in Bath, promoting the city's reputation for traditional pork products.
Recipe
Ingredients
- 🥩 500 g pig cheeks
- 🧂 20 g salt
- 🍯 10 g sugar
- 🧂 5 g pepper
- 🧂 50 g smoking wood chips
- 🌿 2 leaves bay leaves
Method
- 1 Cure the pig cheeks by rubbing with salt, sugar, and spices, then leave in the fridge for 3 days.
- 2 Rinse and dry the cheeks, then smoke them using wood chips for 2 hours.
- 3 Allow the chaps to cool, then slice thinly.
- 4 Serve cold as part of a charcuterie platter.
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