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.