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9 Meat Cuts You Should Be Cooking

Jacky Hayward | Chef's Blade

Bath Chaps

Originating in the British City of Bath, Bath chaps are taken from the cheek or jaw of a pig and then cured, much in the way that bacon is. Traditionally, it’s coated with breadcrumbs and served as a cold meat, tasting much like ham. Chaps, as they are often refereed to, are a very fatty cut so would add delicious depth to less rich foods like seasonal fruits and vegetables. However, in order to not clog the arteries of your patrons, refrain from pairing it with a triple crème or, god forbid, bacon.

photo by Rachel Black

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