description Bath Chaps Overview
Bath chaps are a traditional English cured-pork preparation associated with Bath in Somerset. They are made from the cheeks and lower jaw of a pig, which are cured and commonly cooked by boiling before being coated in breadcrumbs. The dish belongs to the older British tradition of preserving and using specific cuts of pork, and is chiefly of interest to people exploring regional English food.
help Bath Chaps FAQ
What part of the pig is used to make Bath chaps?
Bath chaps are made from the pig's cheeks and lower jaw. These cuts are cured and then commonly cooked before serving.
How are Bath chaps traditionally cooked?
They are commonly boiled after curing. The cooked meat may then be coated in breadcrumbs, giving the preparation its recognizable finish.
Why are they called Bath chaps?
The dish is associated with Bath in Somerset, England. "Chaps" refers to the cheek and lower-jaw area used in the preparation.
Are Bath chaps a modern pork dish?
No, they belong to an older British tradition of curing and preserving pork. Their method combines curing, boiling, and breadcrumb coating rather than modern fresh-meat cooking alone.
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