Unique to Lincolnshire, stuffed chine is a traditional dish made with cured pork and parsley. Once a county staple, its popularity has declined over the years as the younger generation looks to more modern cuisine and the older cuts are slowly forgotten. Chine is a piece of pork taken from the top of the spine, over the shoulder. It’s placed fat-side down, then sliced every couple of inches but not cut through. These pockets are then stuffed with great fistfuls of parsley. The chine is then rolled, tied and cured.
Chine June 24th, 2014 ghporters