Chine is an old English word for backbone, derived from Norman French. In general culinary use to indicate the backbone, with some attached flesh, of any animal until the 18th century, it continued to be used in connection with bacon pigs – from which the sides are normally removed without splitting the backbone.
It is not clear when the Lincolnshire version of stuffed chine developed, but it is a country in which pig rearing has always been important, and oral tradition indicates that the dish has a long history.
Read More about Lincolnshire Stuffed Chine on The Musings of Lani Kingston
Put the collar bacon on a chopping board or tray, rind side down.
Rough chop all the herbs in a food processor – make sure not to blend too much, you still want discernible pieces. If you don’t have a blender, roughly chop by hand.
Make five or six deep cuts down into the meat, making sure not to cut right through the joint – these cuts should be about a 3/4 inch apart.
Stuff each of the cuts tightly with the herb mix, then tie with string to keep all the pockets together. Wrap tightly in a muslin cloth, and again with string.
Place the wrapped chine in a large pan and cover with fresh cold water.
Place the pan on the stove on maximum and bring it to a boil uncovered. Once the water is boiling, cover and continue to boil gently for 30 mins per pound (500g)
Take the chine out of the water and rest until cool. If you try and slice while still hot, it won’t have set properly! Slice thinly once it has cooled through, and serve with a dash of vinegar.
Ingredients
Directions
Put the collar bacon on a chopping board or tray, rind side down.
Rough chop all the herbs in a food processor – make sure not to blend too much, you still want discernible pieces. If you don’t have a blender, roughly chop by hand.
Make five or six deep cuts down into the meat, making sure not to cut right through the joint – these cuts should be about a 3/4 inch apart.
Stuff each of the cuts tightly with the herb mix, then tie with string to keep all the pockets together. Wrap tightly in a muslin cloth, and again with string.
Place the wrapped chine in a large pan and cover with fresh cold water.
Place the pan on the stove on maximum and bring it to a boil uncovered. Once the water is boiling, cover and continue to boil gently for 30 mins per pound (500g)
Take the chine out of the water and rest until cool. If you try and slice while still hot, it won’t have set properly! Slice thinly once it has cooled through, and serve with a dash of vinegar.