> > > > >

Bath Chaps



A Bath Chap is a particular cut of pork chop made in Wiltshire and Somerset in southern England.

It is a 14 to 21 oz (400 to 600g) piece of pork, whose shape is somewhat like a cone cut in half through the top.

It is cut from the lower portion of a cheek of a pig.

You can buy them raw at some butchers, but they are usually sold prepared and cooked. The meat is boned, and brined (they used to be dried as well.) The cone shape comes from a special mould that the boned, brined cheeks are pressed into. They're left in the moulds for a while, then removed, whereupon they retain their shape, and then they are dusted with bread-crumbs, ready for slow cooking until the meat is tender.

When the prepared Bath Chap is cut into, you see streaks of white fat and pinkish lean meat. It tastes a bit like a ham from the brining.

Some are sold now already breaded and cooked. These can be served cold, as you would ham.

History Notes

Bath Chaps were originally made from the breed of pig called "Gloucestershire Old Spot", a pig whose skin was dappled with black spots.


The breed almost died out.

The pigs were allowed in the fall to eat the fallen fruit in apple orchards, which made the flesh sweet.

Language Notes

In the 1500s, a "chop" meant the jowls of a pig. The slang expression "slap you in the chops" that is still used by some actually dates back to this. "Chap" is a variation of "chop."


Sometimes, "Bath Chap" was used to refer to just a raw, unprocessed pig's cheek, as in Mrs Beeton's advice: "A pig's cheek, or Bath chap, will take about 2 hours after the water boils."

They may be referred to also just as "chaps".

Sources

Fearnley-Whittingstall, Hugh. Hugh Fearnley-Whittingstall's ox tongue, oxtail and pigs' cheek recipes. Manchester, England: The Guardian. 7 May 2011.

Pork Chops

Barbequed Pork Chops with Cheese and Apple Sauce Recipe; Bath Chaps; Braised Pork Chops, Bacon and Cabbage Recipe; Pork Blade Chops; Pork Butterfly Chops; Pork Chops; Spicy Pork Chops Recipe

Please share this information with your friends. They may love it.

Comments


Citation

Oulton, Randal. "Bath Chaps." CooksInfo.com. Published 04 April 2004; revised 02 July 2012. Web. Accessed 04/28/2016. <http://www.cooksinfo.com/bath-chaps>.

© Copyright 2016. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:



Page Index

History
Language Notes


Bon mots

"As soon as coffee is in your stomach, there is a general commotion. Ideas begin to move... similes arise, the paper is covered. Coffee is your ally and writing ceases to be a struggle."

-- Charles Maurice de Talleyrand (French diplomat. 2 February 1754 – 17 May 1838)

Food Calendar

food-calendar-icon
A calendar tracking what happens when in the world of food.
  • food day iconCracker Day (Today)
    The 28th of April is, apparently, Cracker Day. The lowly, crunchy, savoury or taste-neutral biscuit that North Americans call crackers doesn't often get much credit or attention.
  • food day iconFloralia (Today)
    Floralia was a Roman festival to honour the goddess of flowers, Flora. It was held from the 28th of April to the 3rd of May.

Myth of the Day

Myth Picture Read more >