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 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.”  |
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