A heritage food from the East Midlands of England, this salted pork dish is stuffed with parsley and poached - chronicled by Slow Food UK with the intent of preserving this regional delicacy.
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.
0 servings