Bath Chaps

Bath Chaps are the cheek and tongue of the pig tied or pressed into shape before being boiled, skinned and breaded. They are are 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, before being cooled, skinned and rolled in breadcrumbs, and sometimes smoked. They are usually served cold in the same ways as ham, often with eggs, although they are sometimes eaten sliced and fried. Bath Chaps have a fairly high fat content, ensuring the meat stays juicy and succulent during cooking.   The word “chap” is simply a variant of “chop,” which in the 16th century meant an animal’s jaws and cheeks. 18th century recipe books gave instructions for salting and air-curing pigs’ cheeks. They have long been regarded as a West Country delicacy. In the 19th century meat from both upper and lower jaws was used, though the lower, which contained the tongue, sold at twice the price of the upper.   Bath Chaps can be bought raw at some butchers, but they are usually sold prepared and cooked. The meat is boned and brined (and used to be dried as well). The cone shape comes from a special form that the boned, brined cheeks are pressed into. Bath Chaps were originally made from the Gloucestershire Old Spot breed, itself an Ark of Taste breed. Like much offal, traditional cuts and products such as bath chaps have become unfashionable and dropped out of use against more expensive, favoured prime cuts. In recent times there has been a partial return to economic usage of entire beasts, or “nose to tail eating.” Despite still being enjoyed as a West Country delicacy, production and availability in the rest of the UK is very limited.