How To Make Bath Chaps.From A Pigs Head. TheScottReaProject

[@stephenglastonbury7750]

Scott I am so very glad that I found your project on youtube I come from Cirencester and joined the Army in 1965 and worked my way up to Master Butcher I retired in 1990 and now live in Belize where I am also teaching butchery to some young people here, I love to see how you are trying to keep the tradition going keep it up and God Bless you for your efforts.

[@colinwood1023]

I miss the old butchers shops i can remember watching the pigs and sheep been unloaded and driven in to the butchers back yard .after he had slaughtered them ,I would come straight out of school and get the fresh sheeps and pigs heads they cost ( ten shilling that's 50p ) for two heads one head for the pot and one for the dog and like any 6 year old boy i would take the sheep's eye's in to school and scare the girls with them LOL

[@MrDoomperson]

That is beyond hilarious. I would do the same, had I had access to eyes

[@MsLoopyLoops]

I remember having great fun as a little girl playing with chicken feet by pulling the tendon to make it curl and uncurl. Kids are grim, really, aren't they, lol.

[@Minastir1]

Any cooking video that begins with "first we saw the pig's head in two" is great in my book!

[@robertevras6577]

It’s really cool how a fella across the Ocean makes a video and a dude half way round the world revives a lost art in his own community.......I made A press mold of head cheese because of you , and it was the best lunch meat I have ever had! Love it now. My butcher laughs when I order my pigs head! Thanks for reviving this for us !

[@emmaduncan2991]

this is my Scott Rea story, I stumbled upon him for an easy coq au vian recipe, and have stuck around for the strangest things, and while I have no plan to ever make, much less eat blood pudding or head cheese, but I do find watching Scott's love and passion for what he does, combined with his great personality, endlessly watchable.

[@L98fiero]

Never made head cheese! you don't know what your missing! :-)

[@debobba]

Scott wonderful to see , all these old school butchers cut and prep . Master class , that's an under statement .. Don't stop now you are on a roll , thanks Scott well done ..

[@dgrosche]

Old School American Cook Here: You have done amazing work, HUGE fan of the channel! Keep the Brilliance coming!

[@TheScottReaproject]

Much appreciated Darren . many thanks mate..scott

[@jhb61249]

I remember as a young "chap", my mom cooking a pig head and then making a huge loaf of head cheese. I love it! Thanks for sharing From Houston, TX 🇺🇸

[@LazyCookPete]

I'm glad you're keeping the tradition alive Scott. I had them last when I lived in Porlock, Somerset a few years ago. They are delicious! Let's hope more artisan butchers carry the baton forward; it would be such a tragedy if this art were lost to history.

[@pvendeloo7512]

i love the fact that if you prepare meat in the way scott does you don't need to to flavour it very much, the meats flavour speaks for it selves if prepared properly

[@saraskold9631]

My husband and I just found your channel It is wonderful We just love that you are documenting the 'Old School' recipes.

[@TheGatortooth]

Outstanding! Thanks for keeping this lost art alive!

[@dgax65]

I think it is fantastic that you are keeping these traditional methods of butchery and meat preparation alive. Your videos are a wonderful resource for those of us who enjoy a more hands-on, participatory style of food preparation.

[@dolam]

It reminds me of something my grandmother would have made. It makes me want to try it. Thank you for posting.

[@sammyjaketucker]

Always fascinated by the traditional foods and how they're prepared. Thank you for sharing all of them.

[@groseillegrowa3659]

Turn the other cheek ... !!! You are a poet, Scott ... !!!!

[@MrBildo]

Fantastic stuff, Scott. I'm a city boy who grew up a country boy that didn't appreciate these farm to table recipes as much as a I should have at the time. I have been trying my best, in recent years, to get back to my roots. Here in the States we have some different preparations, but I love seeing these different traditions. I really, really appreciate all that you do to keep these traditions alive. My grandfather, who passed recently, would have loved your videos. He was a real "ass to snout" kind of farmer/butcher/cook/eater.

[@88fitzgerald88]

Scott I'm setting up the restaurant in my mates guesthouse in Siem Reap Cambodia. The lack of formal butchery and the abundance of whole pigs has made your videos an absolutely sensational resource for me. Thank you, I owe you bigtime. If you ever want to see Angkor Wat thats where we are an the accomodation is on me (happy to throw in a few beers as well)

[@XinyiLHBF]

I just loved how you gently sliced the jowls. Fantastic!

[@kensimpson-gr9hd]

Hi Scott. I came upon your videos years ago when I wanted to prepare a Mackerel. I just made some Bath chaps and real tasty they were. Like you I love keeping the old traditions alive. You never did do a video showing us how to prepare those brains. Maybe you could show us how. I am now passing on your skills to young lads and lasses wanting to get into Butchery. Thanks for taking the time to pass on your knowledge. Many thanks Ken.

[@quercus4730]

Head cheese with a little relish and pub mustard makes a great sandwich. Great video, Thank you.

[@maa_alcantara76]

Hi Scott, you have the most exotic dishes I've ever seen. Congratulations on the fantastic preparations. I am his Brazilian does. hugs

[@BackstrokeOfTheWest]

Looks delicious. I always like the videos with offal/uncommon cuts the most, it's interesting to see what you can do with the bits most people will turn their nose up at.

[@howardjohnson2138]

I never heard of Bath Chaps. I always love to watch you work

[@gregglasgow9432]

Can't wait to try this while making the brawn as well. Thanks again

[@balljointfd3s]

I haven't watched your Channel in years and since I came back, boy do I miss it. I'm sure I've watched this video before but your new videos are great. Keep it up!

[@TheBill9999]

Well done Scott. I think chap is one of the tastiest meats you can eat.

[@danagboi]

and always a delight to see a proper sharp knife

[@georgethomas9436]

Another excellent educational and instructive video. Bringing back history and tradition. Combining that with simple skills that anyone can do. In my food travels I will try and get a pigs head. On a side note. I am doing some research on what type of meat/sausage grinder to get. So I can practice some of your butchering techniques. Again. Thank you.

[@elstyr]

Great video! Very nice that you document all these techniques. Now I'm urging for a slice of these chaps on a slice of bread with mustard. Looks so delicious! The layers of fat look as tender as a ripe avocado.

[@ZeliardFTW]

This looked so fantasic! So much meat from just the jowels/mouth area. Honestly it looked pretty good before you brined it also! Thanks for yet another awesome video!

[@TheRemipaquette]

Scott great work again. Thanks for keeping traditions alive and well, I had never seen this one before. You documenting it here means it gets to live on and hopefully when tastes change again you will get to see it for sale everywhere again. Right now I'm trying to get my butcher to get me pigs heads for two week ends in a row so I can take one to make Bath Chaps and then use the broth from the chaps to make headcheese. Thanks again P.S. If Bath Chaps are as tasty as they look I am going to make sure they live on wherever I am.

[@MrWldtrkycraig]

Hi scott i enjoy your videos i do alot of barbeque here in the states and using the non traditional of todays standards cuts people are discovering that food was way better than the factory cuts of today

[@johnvanduren3354]

I love your work Scott.

[@flyaxe]

the cutting part at the end with the music turned me on, great video, great product and great to have some people that are still true to traditions! thumbs up mate!

[@TheScottReaproject]

many thanks my friend. it's much appreciated. all the best. scott

[@charrison3419]

Fantastic Scott absolutely fantastic

[@surinfarmwest6645]

I used to love those as a kid, breadcrumbs all over the place!

[@jamesellsworth9673]

My grandfather, first a farmer; then a restauranteur, used to do things like this. I learned about them from when I was a youth.

[@peterbourbous7977]

I am greek so i was brought up on pigs head and ears and trotters. My dad would make his own souse meat in tourines and it is awesome. Hats off to you and your recipes and tradition. Without tradition who are we?

[@lanzi655]

I love your way of teaching. Its very relaxing and extremly motivating. Seldon I got so great ideas about old tratition served. Fantastic great job. Thanks

[@runnerbeanrunnerbean9047]

scott ive got my pigs heads and going to do my bath chaps thanks bud all the best .jewls

[@jackgriffith9229]

Mr. Rea, Have you considered hunting for wild boar 🐗 in Europe or North America 🇺🇸? Your skill set and humor would be welcome in hunting lodge 🏹🐗🏹🐗🏹🐗🏹🐷🐷🐷🐷🐷🐖🐖🐖🐖🐖

[@TheAngryPigeon1]

Beautiful work! You are a craftsman mr scotty

[@TheAngryPigeon1]

Some Lionel Ritchie would've suited the carving if copyright allowed

[@gregorsidler3962]

Awesome cooking..... thanks so much for posting!

[@ManJay3220]

Scott you the best my friend.

[@firecatskylar]

Thank you so much for sharing this! I seriously hope I can make this for my family one day :)

[@joequezada1279]

Absolutely beautiful

[@Cra1gAnderson]

Brilliant mucker have always refused the head when buying a whole pig...Might have a go at this classic. Nice one Scott.

[@davewygonowski984]

Just added this one to my list of must try. Thank you.

[@Gdwmartin]

Love this stuff, makes we want to get into making these products for my extended family. Given the rising cost of food, and the rampant rise of food waste, Nose to Tail butchery and eating is really the last chance us committed Meat Eaters and Omnivores have to justify our meat eating to the rising hordes of Vegans and Vegetarians

[@georgeedward1691]

Now I'm hungry. Looks lovely. I'm a huge fan, keep up the great work

[@btsaucedo1]

Scott, you should do a VLOG. Tell us a little bit about yourself.

[@crocodiledondii]

I agree. There are many facets to this diamond. Particularly some background on the various inks...

[@TheTeaCat]

Scott , you gone and done it again eh? Another fantastic video of a dying skill!! Even The Telegraph Newspaper has pick up on this and telling the world about it! Well Done you! Even top chefs are talking about you on twitter - guessing you are doing something right!

[@TheScottReaproject]

cheers Derry.its definitely starting to look like it my friend. many thanks..scott

[@LetsMakeALittle]

I grew up in South America, most notably in Uruguay. While beef is the star of the show there, pork had its place. AND they are stellar at 'nose-to-tail' eating. It was said they ate everything but the Moo....or in this case, the Oink. Now that I live in the States, I'm lucky to find even formerly common offal like sweetbreads, let alone brain or kidney. And I miss those meats! If I should ever find a lovely farm/butchery that will sell me a hog's head, I can't wait to try this. Head cheese is a favorite of mine, again, from childhood. Oh, and by the way, I'm eating a roasted pork belly from your recipe as I watch this. It is magnificent! Thank you.

[@Allottedaaron]

Its great that you are documenting this Scott. I can see the way your channel has grown, and quite right too. I hope you are proud of this document, because you should be mate. You introduce me to things that I don't think I could find anywhere else. One day I hope to buy you a pint to say thank you. Cheers mate and all the best.

[@TheScottReaproject]

many thanks Aaron.i really appreciate that my friend.its been a long slog but it's getting there.all the best.mines a pint of bitter.cheers.scott

[@paulsimeone7596]

Thats a great dish Scott, definitely fried at the end with a fresh egg in toast and HP sauce

[@peterdurnien9084]

A favorite of my grandad, he was a Dorset fella.

[@kitchenmom]

each winter I make canned headcheese, but after watching your video this will be on the list for this winter. thank you for sharing with us.

[@ukguy]

I am from Bath and have never heard of this... will have to try.

[@JimiHendrix998]

Great video. Many thanks.

[@MOOSEDOWNUNDER]

Very well done old boy. Classic dish and mouth watering. Thanks for bringing this one to my attention. I do use the heads of our pigs Scot as you know, this is just a new recipe for a great product. Cheers mate, regards Moose

[@mickyboy212]

Scott's dog must be the happiest in the UK.

[@aaronbrown5460]

Scott what was that beautiful jazz song playing in the background while you were slicing the bath chaps

[@Bigrignohio]

Old-school goodness. Waste nothing from an animal, that is part of the respect due it for what it has given us.

[@edinfreehold1847]

Bryce's, Lammas Street, Carmarthen. 50 years ago. In the queue on Saturday at 9am. Lady in front, posh voice "six chicken pieces please" ... Bryce, twirls moustache and winks "Breast or leg madam?" ...priceless. Then there was his magic trick of having an endless number of kidneys from the inside of a single lamb carcass hanging on the hook. Pure salesmanship. Entertainment.

[@modernholyblues]

Really enjoyed this one. Thanks!

[@coryknight5330]

That looked very good cheers Scott.

[@oakenshield1]

Simply artwork! Thanks man!

[@Seattle206723]

Only a Scott could make something that looked wild in the beginning; look like a master piece in the end. #610 Thumbs up.

[@KH63896]

Your videos have inspired me to get a pigs head and try some of this stuff out! Thanks for the information you're providing :).

[@goutambhola5646]

Really love this video

[@messerist]

Our grocery store here in the middle of Minnesota is finally carrying Coleman's!!!

[@macarebe]

Thank you very much for sharing you knowledge Scott. I became a fan very quickly! Thanks for the videos!

[@renita1231]

That looks so tasty. My friend I am after cooking alot of food that you posted for my wife and parents. They are sharing you videos with all there friends. Thanks for the great videos. Cheers

[@Moorvale55]

Well done mate, yet again you excel, some very wealthy chefs out there will be getting twitchy bums. Many thanks for your time and effort from Geoff in the Staffordshire Moorlands, UK.

[@TheScottReaproject]

thanks Geoff.just hope I can keep this momentum up, about time they had a run for there money.half the stuff they cook is not do able in the domestic kitchen, as for me,I'm keeping it real and it seems to be working.take care..scott

[@danagboi]

Scott. Once again I find myself poring over your wares. Again I say to you: Thank you. Thank you for putting in the effort to make these recipes known. I am sure this takes quite a bit of your time, and one must always put value on one's time. I am delighted each time I look at one of your videos and see that your subscribers have increased. In 'modern' vernacular, you put the art in artisan...you should add an 'L' to your surname, coz you're keeping it ReaL. Keep fighting the good fight. dan

[@victoriahollis3454]

Thank you so much for this like I said on your Facebook page I had read about these in old cookbooks but have never managed to get my hands on them no I can make them myself. I love the face you cook in a normal kitchen with normal cookware and you are not neurotic about touching the food your cooking I watch a lot of cooking on youtube and see gloves and tongs instead of hands and fingers it drives me spare so what do we have to look forward too next week?

[@harmandros]

In Cyprus we make Zalatina ( jellied pork ) using the head and the trotters.

[@hoggarththewisesmeagol8362]

Andros Charalambous Pyliotis It's amazing how traditional food from totally different cultures can be so similar

[@Obuks]

Hi Scott, here I am at 2.25 am on a week day, very unlike me to be awake at this time... You Sir are an artist!...please write a book ...about all this good stuff. Good Work Sir.

[@kynguyen-tz8mj]

told all my friends about you. we'll have a go of cooking this fab dish. ta

[@davidwhite6617]

I like your use of the pigs Jowls, to much good meat to waste on headcheese. I kind of reminds me of what is called a cottage roll here in Canada. Not sure it is the same cut, but definitely the same process and result . Delicious!! I sometimes substitute it for salt beef ,when making Jiggs Dinner.

[@scrantonstranglerstrikesagain]

this is one of the most beautiful things I've ever seen :')

[@williamperrin2880]

Low and medium bodied wines like a Riesling or Italian Prosecco (medium bodied) or a French burgundy or a Sauvignon Blanc (light bodied) would go perfect with your bath chaps.

[@thelairdmc]

Tremendous once again Mate.

[@jackass007ify]

Really enjoying these recipes Scott thanks. I think it pays respect to the animal to use every part possible. What a shame that most pigs heads are thrown away.

[@theindividualizt]

Yummy. Love this.

[@smucka1]

Thank u for ur work

[@mrtips2175]

Man that looks good , and you have also made a great soup broth !

[@toffiecrisp123]

another crakin video scott i keep pigs and to see all of the animal used is just great :)

[@wannabeMLGpro]

I really love that someone out there is archiving these age old arts. It really is a shame to see so many traditional recipes going the way of the dinosaur because of social stigmas and a lack of fresh blood keeping the traditions alive

[@L98fiero]

I watched a couple of other videos like this one where Scott picks out the bristles//hairs after cooking, a propane/butane torch at the very beginning is way faster.

[@emmaduncan2991]

I love the fact, that apart from the eyes, the man can find a way to use evey part of the animal!

[@kipsiedoodle]

Hi Steve! Just come across your Bath Chap video ... brilliant find for me living here in Thailand. I remember eating Bath Chaps 40+ years ago .. Now I see pig's cheeks are fashionable, and why not! Great freshly killed pigs at market .. No hams or "proper" sausages available here so I have been making my own sausages, & brining pork loins for a while, but had a curing salt mix. Can I make a brine without saltpetre, & will it work as well please? My trusty kitchen "bible" is a secondhand Farmhouse Fare - Recipes from Country Housewives collected by The Farmers Weekly 5/- Reprint edition 1958. Contains everything including how to clean the kitchen sink LOL!! Can't stop, got to check out some more of your videos. Oh yes! Nearly forgot. Well done for keeping these traditional ways alive

[@davidpotter7018]

Great stuff Scott , wish I could get hold of many of these ingredients. Our local little slaughterhouse has grown from just that to an export abattoir so everything goes as a top priority over to the Asian countries now with our sheep industries for the middle East.Us Locals get the leftovers. By the way, are you familiar with the roast my old London butcher showed me in my apprentice day's.....Aitch bone. This was a cut with the aitchbone left in. Superb Sunday roast!

[@carminesilverado]

you are one ok guy my British Brother

[@res1492]

Got to admit this one was a bit graphic, its the teeth that get me, you remind me so much of my uncle Andrew, him and his son Marcus run a small butchers in Stockport called little woods

[@Somarz29]

This is a really cool channel.

[@brunster64]

Bath Chap - had this in 1969 - was very nice Haven’t seen it since

[@Mrjman554]

Great video!

[@TheDandym1]

yes, 40 mins from Bath, proper food!!! proper sawing skills! Straight down the middle.....

[@TheDandym1]

13_hong how the hell are you getting 2 oz of saltpetre! don't want Scotland Yard after you! Pink salt no1 or 2?

[@MsBananasmel]

This looks really good. I might attempt this myself. :)