Hot Smoked Bath Chaps (guanchiale)

A cured, pressed and hot-smoked pig's cheek

A British stalwart for over three hundred years, moist and meaty cured pig’s cheek. A ready to eat product which can also be fried until crisp

Pack Sizes:

1 kg whole piece, 250g sliced pack (for catering), 85g sliced pack (for onward retail sale)

Meat:

British Free Range Pork

Cut:

Cheek /Jowl

Similar to:

Guanciale (Italian)

Drinks Pairing:

Wine, Aperitifs, Sparkling Wines, Craft Cider

Pork (95%), Salt, Dextrose, Antioxidant: sodium ascorbate, Preservative: sodium nitrite.

  • Preparation Info: Ready to Eat but can also be cooked
  • Cooking: fry until crisp in thick or thin slices
  • Can Be Eaten Hot Or Cold
  • Can Be Served Cold

Serving Suggestions

Traditionally served in slices, fried until crisp, with mustard and either mashed potato or pease pudding, Bath Chaps are also delicious used in pasta sauces, like carbonara, wrapped around endive then topped with white sauce and cheese before baking, or on sharing boards with ‘ploughman’s’ style accompaniments.

Calories 583 (2439)
Fat 61
Saturated Fat 0.1
Carbohydrate (of which sugars) 0.5
Protein 11
Salt 3.2
Allergens None