The smoked chaps is cut from the pig’s head. It’s actually the cheek part. The bacon is nicely cut and the existing glands are removed. After that, the jawbone goes into the salt and after a few days it is smoked very lightly. You don’t come across the chaps much anymore. It is a real ‘old-fashioned’ article from the house slaughter.
Delicious baked with onions.
Not cooked, lightly dried and smoked
Pork, colorozo salt, smoke