Stuffed chine
Encyclopedia
Stuffed chine is a traditional dish of salt pork
filled with herbs, typically parsley
, associated with the English
county of Lincolnshire
..
The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and lots of chopped parsley (other ingredients are normally kept secret) is stuffed into the cuts and the dish is simmered slowly. It is then served sliced cold, when it presents attractively contrasting stripes of pink and green.
Food writer Jane Grigson
gave a recipe in The Observer
in March 1984.
The poet Paul Verlaine
, who in the mid-1870s, spent a year as a schoolmaster just north of Boston, liked chine so much that he tried to find it elsewhere in England.
Salt pork
Salt pork or white bacon is salt-cured pork. It is prepared from one of three primal cuts: pork side, pork belly, or fatback. Depending on the cut, respectively, salt pork may be lean, streaky or entirely fatty. Made from the same cuts as bacon, salt pork resembles uncut slab bacon, but is...
filled with herbs, typically parsley
Parsley
Parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...
, associated with the English
England
England is a country that is part of the United Kingdom. It shares land borders with Scotland to the north and Wales to the west; the Irish Sea is to the north west, the Celtic Sea to the south west, with the North Sea to the east and the English Channel to the south separating it from continental...
county of Lincolnshire
Lincolnshire
Lincolnshire is a county in the east of England. It borders Norfolk to the south east, Cambridgeshire to the south, Rutland to the south west, Leicestershire and Nottinghamshire to the west, South Yorkshire to the north west, and the East Riding of Yorkshire to the north. It also borders...
..
The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and lots of chopped parsley (other ingredients are normally kept secret) is stuffed into the cuts and the dish is simmered slowly. It is then served sliced cold, when it presents attractively contrasting stripes of pink and green.
Food writer Jane Grigson
Jane Grigson
Jane Grigson was a notable English cookery writer.-Life and writings:...
gave a recipe in The Observer
The Observer
The Observer is a British newspaper, published on Sundays. In the same place on the political spectrum as its daily sister paper The Guardian, which acquired it in 1993, it takes a liberal or social democratic line on most issues. It is the world's oldest Sunday newspaper.-Origins:The first issue,...
in March 1984.
The poet Paul Verlaine
Paul Verlaine
Paul-Marie Verlaine was a French poet associated with the Symbolist movement. He is considered one of the greatest representatives of the fin de siècle in international and French poetry.-Early life:...
, who in the mid-1870s, spent a year as a schoolmaster just north of Boston, liked chine so much that he tried to find it elsewhere in England.
External links
Recipes
- http://www.guardian.co.uk/lifeandstyle/2001/jul/15/foodanddrink.features5The ObserverThe ObserverThe Observer is a British newspaper, published on Sundays. In the same place on the political spectrum as its daily sister paper The Guardian, which acquired it in 1993, it takes a liberal or social democratic line on most issues. It is the world's oldest Sunday newspaper.-Origins:The first issue,...
15 July 2001]