Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Stuffed Chine

Meat and Meat Dishes

The meat, with fat and skin, from alongside a pig's spine, salted and part-dried, then slashed deeply and the cuts filled with a herb mixture - usually parsley, chopped onions and butter - the whole then rolled up and boiled in muslin. It is cooled and allowed to set, sliced and served as a cold meat sometimes with a sprinkling of vinegar (Hartley 1954, etc).

Stuffed chine from www.bostonsausage.co.uk

There is some indication that the dish originated with need to cut through the very deep fat of the, now extinct, 'Lincolnshire Curly Coat' Pig.

The splendid Lakings Butchers of Louth in Lincolnshire tell us that "Stuffed Chine is an acquired taste; you either love it or loathe it."

MORE FROM Foods of England...
The Ten-Year Plan... Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk

COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 03/01/2022