Plate of stuffed chine which is a great delicacy in the county.
Pork shoulder cured, then stuffed with various herbs including onions, parsley, thyme, celery, borage, lemonbalm, applemint, dandelion leaves and whatever other herbs happened to be in season (the taste varying with the seasons).
A famous farmhouse kitchen dish, it is best when freshly made - which is probably why you do not find it in supermarkets.
Usually served as a cold meat with salad and boiled potatos (buttered).
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