Bath polony is somewhat similar to a German sausage, but is very much smaller -about 2 1/2 ins. long- and of about the same circumference. It is much more delicate, and has a tiny layer of fat next to the scarlet skin.Apparently Bath polonies had less of a raw meat taste. Yet like Bath tripe and Bath chine, they are no longer available. Of the area's unique meat dishes, Bath chaps is one of the very few that can still be tasted.
County Recipes of Old England (2008)
J. G. Dill, pork and bacon-factor, was established in 1784. In Gye's Bath Directory, corrected to Jan. 1819, Dill's appeared to be trading at both "8, Cheap-street and Market-place." Following the death of Mr Dill, his business was taken over by Thomas Whatley as indicated in the 1883 edition of Kelly's Directory. Whatley's sons later joined him and they continued making Dill's polonies. In 1907 and 1908 -at least- they ran the following advert in Joseph Whitaker's Almanack:
"Dill's Polonies" (Regd.). These delicious savoury dainties are made only by Thos. Whatley & Sons (late Dill), Pork and Bacon Factors, 7 and 8, Cheap Street, Bath. One pound, post free, 1/8. Established over a century.Location: Cheap Street, Bath, Somerset / Picture taken on: 17/07/2010