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Bath chaps

 

The cheek and jawbones of the pig, salted and smoked. Originated in Bath (England).

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Food Lover's Companion: Bath chaps
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This British specialty is the lower portion of a pig's cheeks, which are cured somewhat like bacon. Chaps must come from a long-jawed pig rather than the flat-headed species. Though quite fatty, Bath chaps are served cold in the same way as ham, often with eggs. They can also be referred to simply as chaps. The name is assumed to have come from the original reputation of the chaps made in Bath, England. See also variety meats.

 
 

 

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Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more