Native Breed Pig's Skin
All you need is a hot oven and a pinch of salt to create pork scratching nirvana Read more
Why we love this
- 3 WEEK HUNG
- NATIVE BREED
Our Native Breed Pig's Skin makes the most incredible crispy crackling or pork scratchings.
All you need is a hot oven and a pinch of salt to create pork scratching nirvana!
Our native breed pigs farrow and live outside for their entire lives. They lead an active, outdoor life, spending their time happily grazing, foraging, rooting and wallowing just like pigs should. This means our pork meat has a distinctive, rich flavour and a fantastic texture, which is further enhanced and intensified by the maturing process - we hang all our pork on the bone for three weeks.
Free Range Pork
Preheat your oven to around 200-220C.
Ensure your skin is properly dry and lay flat on a baking tray, making sure that no pieces are overlapping.
If the skin is not already scored then do so carefully with a sharp knife or penknife.
Sprinkle over a generous amount of Pure Sea Salt.
Place in a ferociously hot oven for around 25-30 minutes. Keep an eye to make sure the skin does not catch or burn.
Remove from the oven and allow to cool.
Smash the crackling into good-sized shards.
It should keep in an airtight tub for a few days, but chances are you'll have eaten it all before then.
Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
Standard Delivery Highlands & Islands (2 day service) is £14.95
Ultimate Pork Scratchings
There are just two ingredients required for this recipe and very little technique. The key to the success of making the best pork scratchings is to quite simple - use the best ingredients.
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