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Brief history of Pork Scratchings.
Pork scratchings have been around for eons but have evolved over the years to the modern day form. Originally they were a by-product produced by your local butcher in the days when he made most of what he sold. All the pork trimmings where collected up and cooked, usually allowed to cook slowly all day, the cooked trimmings where then placed in a press which had perforated sides. As the press was tightened down, the butcher would achieve his goal, a pure, white lard which was allowed to set and sold off on the butchers counter.
What was left behind was a wheel of Pork Scratchings which the customer could then purchase. We are one of the very few who still produce this type of Pork Scratching as well as our other very tasty products. |
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The pressed scratching however, had a short shelf life and was very expensive to produce so an alternative was needed. The answer was pork shank rind probably better known as the crackling around your pork joint. English rind was used first but soon gave into Danish rind which was more tender and tasty.
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