Bath chaps are a traditional West Country meat dish, made from the lower cheek of a

pig The pig (''Sus domesticus''), also called swine (: swine) or hog, is an omnivorous, domesticated, even-toed, hoofed mammal. It is named the domestic pig when distinguishing it from other members of the genus '' Sus''. Some authorities cons ...

. They were originally made from Gloucestershire Old Spot pigs, until the breed became endangered. The meat is typically

brined Brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness. Flavor can be further developed with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brine ...

and then cooked, and is often served cold and sliced, similar to ham.

References

Offal dishes British pork dishes Gloucestershire cuisine English cuisine Bath, Somerset {{Pork-stub