Traditional Pork Bath Chaps. Pigs head, Pork Jowl. Pigs cheek.
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- Опубліковано 14 жов 2024
- A trip down the culinary rabbit hole.
Making the classic Bath chaps. This is a traditional English butcherd product whicj unfortunately, has fallen out of favour, so I was keen to demonstrate how to make it before it is consigned to the history books forever. This was once a staple on every butchers cooked meat counter but is now becoming a rare sight. The last one I made was In 1997 so I thought it was time for a little revival. Enjoy.
Video for the pork Jowl bacon link....
• Pork Jowl Bacon. pig c...
25 years, you have come a long way. You was very fortunate to be mentored. Now look at you. I think its great in a way that now you are mentoring all of us. Thanks Scott
And a big thank You from an old hog farmer in Cusick, Washington, USA!
If you take it out when cooked it will steam away making the meat dry, so as Scott Says leave it in the cook pot until ready. Briddy now 85 years old .Old school UK.
I get a kick out Mr. Rhea not being able to refrain from sampling the pork. the guy digs it. keep this lesser known preparations coming. love em
This one is next on my list. The fat is where it’s at.
Love the channel. I have learned so much and it seems that when my family goes nuts over a meal, I have to give you props (toad in a hole was a fav). Been watching (old and new) for a several years. Really, really enjoy the cutlery resto and butcher block resto.
I’m in Oklahoma USA. We We raise our own beef, pork and chicken. Hunt deer, elk and small game/fowl. Fishing is huge here. It’s been a minute since you’ve done a fish vid.
Also, not sure about the UK, but in this region, we use EVERY part of the animal. We love our calf fries, lamb fries, turkey fries and my favorite, deer fries.
I know fish & chips are big in the UK and is a favorite of mine, but I would like to see my favorite butcher/cook make a fish and “fries” video (challenge). Keep up the awesome content brother!
Didn’t know before I saw this, but I need more pork jowl in my life…
I have had beef cheek very nice
I love a Bath Chap, they used to be on the menu at the St. John restaurant quite regularly, but I've not seen them on the menu for some time, and I go there regularly - that said there was a time when you'd get squirrel on their menu too, but not any more.
Oh, brother…one of the many reasons I would love to live in London is so that I can eat regularly at St. John. My favorite restaurant in the world. How is Fergus theses days? Last time I saw him, he looked ok, but that was a couple of years ago.
@@makelikeatree1696 He had covid rather badly and was hospitalised in March last year, but is fully back to form now.
@@rowluxillusion5235 , thanks for the response. I’m glad to hear it. He is a good man. I met him once at a party back in the early 1980s, when we were both much younger - he offered me a temp job, but I was headed to the continent, so said no thanks. I often wonder that going through that door would have led to!
If Gordon Ramsay was to make this on one of his shows, you'd be paying £20 for a plate of this with boiled cabbage and carrots in a gastropub.
Real "peasant"/rural food. The only thing on the pig you don't eat is the grunt- and possibly the teeth and toenails.
Cheers from Australia!
Brought back so many memories, used to get sent for these by my Nana …
I thought you would fry it once you had put the breadcrumbs on it. It does look amazing thought.
Have you ever tried Paye, from Pakistan? It's boiled sheep's trotters in a spiced broth, and they're wonderful. All gelatinous and bones, but the broth is so full of goodness. They have it for breakfast, with fresh Nan.
OOoo get me some crusty cobs ...another GREAT video :)
I love old food, it was simple and today people are afraid of trying these things.
Makes me feel hungry, keep your posh nosh, I'm Lancashire mid 50's, up until 2014 when we lost our local butcher I could get a pigs head for a pound, brawn was a regular treat because you could flavour it different ways, and the dog loved the ears and snout (the pet shop charged 50p for one ear).
Love the butchery Scott, but also loving the simple old school home cookery, 👍👍
Whaaat! How did i miss the news that lard is healthy?! I was educated a sausagemaker in norway inn 2006 and i havet not picked up this news until just now watching this!! I love it! Finally some honor to animal fats again
love anything or anybody that keeps history alive. and a fine cook and butcher to boot!
Hey Scott. Any chance of a video showing how to do a Lincolnshire Chine?
Thank you very much !
Looks delicious 👏👏👍. I’ve bought a whole pig’s head last week and made some brawn , delicious . I’ve saved some of the meat and the cheeks to make some guanciale but will definitely cook a bit this way . Totally agree about the lard and the pigs fat , my grandad used to butcher their pig before Christmas every year and we sometimes ate some on bread instead of butter ( which was much more expensive ) .
Knife and fork in hand, looks excellent.
Shine Bright Like a Diamond
Now I know what I am doing with the jowl I have in freezer 😁
I love all parts of the hog head cooked me up some ears this past Friday and pig tail I guess I'm a bit of old school I like all cuts from the hog and other meats as well and I hate wasting anything. I love watching these videos and love watching the different kinds of meat he cooks and still waiting for him to cook some frog legs which is another meat I love.
I definitely want to try this! Well done mate 👍🏼😋
Love your videos, Scott! The first video of your's that I watched was frying skin-off Cod fillet. Been using that technique ever since. Cheers!
Bath Chap looks mouthwatering. This needs to make a come back. Maybe in my little cottage it shall. Thanks, Scott.
Wow, fabulous.
nice tip for cooling down the product in its own liquor so that it reabsorbs moisture, and I imagine the liquor's flavor
Really nice Scott I love pigs head 😋
Very interesting Scott, I do enjoy your videos, keep them coming.
Thanks Scott. Always interesting, these traditional recipes and skills. Looks delicious!
Hell ya, always good to enjoy a new SRP video. Always so educational and hunger inducing lol.
Hi Scott glad to see you back again great vid can you do a vid on roast pig tails used to have when I used to go to Liverpool with my Grandad.
Beautiful job, Scott. Thank you so much.
Everybody likes a bit of head. I’d love to recommend this for a daily at a very special pipers pub and chip chop. Thank you so much for sharing this wonderful version of hog jowly goodness.
Genius, you’ve sold it to me kiddo 👍👍
Mouth watering!
Love it! From Canada.
Absolutely epic 😋 Great work 👏
Youre shorter than I thought and the beard looks good ;-) Nice chap boss
Looks good to me...but then again I've been told I have a stomach of a Billy goat. Wish I could get those dishes you make in the states, Cheers.
Love the fat Scott , beautiful, with plenty of mustard but mine is always made from Coleman's traditional mustard powder, totally different, much stronger !.
Cool thanks mate
that book is sick never loose it
Good stuff.
top stuff mate no waste love it
leaving the bone in is your doneness indicator
Nice. In NZ in the day they went into Savs.
My god, I looked at that old picture and couldn't believe it was you! When did you start dying your hair and beard??? 🤣😂🤣😂
I love these old recipe's 👍🏻
There goes my diet....again....nice work brother.
That looks like what we call a "cottage roll" in Canada. I imagine a cottage roll is the same thing, except it's made from boneless shoulder rather than jowl..
Totally different,, what you make is collar and shoulder bacon, just as we do.
Just pulled out my Jane Grigson book from 1980. The line drawing of the Bath chap didn't really give an inkling what it really looks like. And me being ignorant of geography didn't know the difference between a Bath chap and a bath towel. So thanks! for the enlightenment. Looks delicious!
Looks so good, send some to the U.S lol
*sigh* My freezer is full, and it's just me and my Beloved Husband, but I want to butcher another pig now! -- For us, I mean; I have two I'm growing out for others, and I doubt they'll leave the jowls for me LOLOL. I bet I'll get to keep the hearts, livers, kidneys, and spleens, though. How about some videos on how you'd prepare offal, Scott? I mean, since we're doing nose-to-tail ;-)
Love your videos, even if they make me want to overfill my larder LOLOLOLOLOL
After letting it cool in its own juices, is the rest of the wet stuff good for broth/stock? Run it thru a strainer/sieve, package it up into plastic containers and freeze?
I would consume that jowl with bread, mustard and horseradish in a sitting.
Can you make a few meals of the cooking liquid and vegetables? Or save the strained cooking liquid for stock or soups?
How about making head cheese ? I've seen some videos on it but I bet you could take it to another level
Can still get Bath Chaps from a Wiltshire butchers near me.
Could also have featured in the Book of British Smiles.
Where I come from you smoke it and eat it with kale…🤤
11:43 You're going to hell for that one.
I always loved the fat on pork, especially cured pork, but these days people treat fat on meat as if its poison and its usually been trimmed away before you see it unless you know a butcher who knows his job. Fat on meat is only bad for you if you eat too much of it, and sometimes its 60% of the flavour!
🤤🤤👍👍
I can see why they fell out of favour lol however one reason my be all these cuts are sent to China nowadays
I buy beef cheeks when I can they are lovely
On the picture which one is you
They might be sent to China, for all I know. I had imagined that they were now thrown in the bin with the bits used in sausages.
@@minuteman4199 I heard on bbc farm new’s exports to China of the stuff we call rubbish help keep Uk price of pork low
Butcher friend tells me the Chinese buy pork bones for broth he used give away
@@minuteman4199 let u know when I next hear on farming bbc radio 4 but suspect to valuable to throw away I know some butchers sell pork bones to Chinese communities for bone broth I keep meaning try some
I feel for the vegans, they’ve never lived. 😂
Give a starving to death vegan this and they will choose life every time.
me first..lol
You really had me until you ruined it with mustard 😉
why not simmered in beer and spices vs. water and spices. I try to stay away from water as a cooking medium. pretty much just pasta and potatoes in water.
Sorry that just looked nasty and soupy