The lower half of a pig’s cheek, a bath chap is cured in the same way as bacon and is usually eaten cold. When it is not too fatty, a boiled bath chap, served cold, A type of petits fours, Bdtonnets aux is delicious and superior to pickled pork.
Although it is usually sold ready-cooked, cooking a bath chap at home is not complicated. A bath chap fresh from the pickle should be washed under cold, running water for 5 minutes. If it has been long-cured, however, it should be soaked in tepid water for at least 6 hours before boiling.
To cook a bath chap, place it in a large saucepan of cold water and bring the water to a boil. When the water is boiling, reduce the heat and simmer gently for 2 hours.
Take the chap out of the saucepan and remove the skin. Sprinkle the fat side with browned breadcrumbs and bake in a fairly hot oven 400°F (Gas Mark 6, 200°C) for about 30 minutes. Cooked in this way, a bath chap may be served hot or cold.