Focus on Specially Selected Pork cuts and joints: pork chaps



Standard Supplier



Soft, slightly flabby muscles which make up the side of the face of the pig. Chaps lay over the cheek muscles, only the meatiest part is used. Click to discover a range of excellent Specially Selected Pork recipes added by other chefs and suppliers

Average weight

Depends on size of carcase.

Approximate yield

Up to 1kg


May be produced rind on or off, any glands and blood meat is to be removed.


May be slow roasted, cured or slow cooked, and pressed.

Cooking techniques

Oven Stew

Cut Origin

Cut Origin - Focus on Specially Selected Pork cuts and joints: pork chaps
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Standard Supplier 5th October 2016

Focus on Specially Selected Pork cuts and joints: pork chaps