[rowlandwells]

 
  does anyone out there know how to make Lincolnshire [pork] chine if my memory serves me
  rite it was on one of the TV cookery programs but i can't remember which one when i seen it
  i was busy on the Lottie now i have a bit of time on my hands i can't remember how to make it

   its pork and parsley that i know but what cut of pork does one use. i can remember some
   years ago buying Lincolnshire  chine in Spalding there used to be a nice little butchers shop 
   near the bus station

   so any help on  making Lincolnshire chine would be very much appreciated   
   

[sunshineband]

http://www.milescollins.com/wordpress/traditional-lincolnshire-recipes

I have never heard of this but googled this for you : hope it helps 

[Yorkie]

Gourmet Britain says it's a cured shoulder of pork.

Great British Kitchen seems to suggest something slightly different but is unhelpfully vague...

Information Britain states that the chine is the pig's backbone, which would tie in with the second link above.

[joyfull]

here you are:-

http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=1039

[Yorkie]

Erm, think you'll find that's my second link Joyfull 

[compostqueen]

It was on the Beeb and was a piece presented from Louth in Lincs by Clarissa Dickson Wright.    It's a specific cut from a very large breed of pig traditionally - a curly coat 

[Ice]

The Hairy Bikers did a piece on Lincolnshire Chine on their Food Tour of Britain, that might have been the programme you saw.

[arugula]

I seem to recall it was shown on Countryfile some time ago too.

[joyfull]

Erm, think you'll find that's my second link Joyfull 

ooops sorry 

Our butchers sell lincolnshire chine in thick slices.