A plain recipe for Bath Chaps in the straightforward and traditional style from Elizabeth Ayrton’s English Provincial Cooking.
Ms Ayrton, a reliable chronicler of plain English food, wrote various cookery books in 1960’s & 1970’s. She was rather dismissive of making-your-own Chaps believing “It is hardly worth making them at home unless other parts of the pig are being salted, or you particularly like to make traditional dishes”.
Charcuterie Lovers may think otherwise! To find out, go to What Is…Bath Chaps.
Serve cold with a good mild mustard, a green salad and plenty of hot, dry wholemeal toast.
If you have enjoyed this article, Subscribe Now for notice of new ‘Recipes’ along with all the latest news and updates from World Charcuterie Awards….
* Required Field