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Bath Chap

An article of "charcuterie" made from the lower jaw of a pig, which has been first salted in brine for a few days, then simmered in a "court-bouillon" before being rolled in toasted breadcrumbs. The word 'chap' is a variant of chop.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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