Similar Content to: Batavian Endive

Often referred to simply as "chaps" this food is a meat speciality, originating in the British city of Bath, that is served as a snack or as an ingredient to be combined with other foods such as potatoes or eggs. Bath chaps, which are quite fatty, are made from the meat of either a pig's cheek or a pig's jaw and formed into a shape like a cone cut vertically in half. The meat is salt cured or pickled in brine, smoked, then boiled, and coated with golden-tan colored breadcrumbs. It is then ready to eat and is served as cold meat, tasting much like cooked ham.