Pork crackling (or scratchings) is made from two ingredients, pork skin and salt (yes, it is salty). Cured for three days and then cooked in the oven till crispy. We do not deep fry our crackling so it has a more traditional real hard crack to it and is much saltier (rather than the bubble texture of deep fried skin).
Pork crackling makes an excellent low carb snack. We leave a small amount of fat on the skin to retain flavour and if you are lucky you might get a glimpse of the black hair that makes our heritage breeds so suitable for free ranging.
NOTE: packs are now larger 80g bags
Warning: seriously crunchy, salty and addictive.