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Bath chaps


2 pigs cheeks


For the brine:


325 g dark brown sugar

325 salt

3 L water


(as many batches of brine needed to cover cheeks )


Stock veg:


3 carrots

2 onions

2 bayleaves

1 stick celery

1 dessert spoon of dried mixed herbs

Cut the cheeks from the pigs head by making a cut following the line of the mouth to about an inch under the ear, Work the knife following the jaw bone at the back of the head, making sure all the cheek muscle is carefully pared away with the rest of the cheek.


Make the brine up the night before, how much you need will depend on the size and shape of your brine tub, we usually need two batches of brine to cover two cheeks.  Chill the brine.


Place the two cheeks in the brine and weight down with a suitable plate. Cover and leave in the fridge for at least 3 days.


Lift the cheeks from the brine tub and drain, then place in a large pot with enough water to cover and the chopped stock ingredients.


Bring to the boil then simmer for 2 hours.


Fish the cheeks out and as soon as you can bear to handle them, working whilst they are still very hot, take the skin off and discard, then  roll each cheek  into a cone shape and wrap tightly in clingfilm to retain the shape.  Cool, then refrigerate.