Recently, there seems to be a bit of a thing about Pork Scratchings. Perhaps people are latching on to my own method for making them at home ? My earlier recipe is here.
Mmmmm .... hint of caraway seed added
So a bit more information on the subject is required …..
- Pork scratchings originated in the early 19th century, when the production of meat began to be industrialised. The term literally means the scraps from the slaughterhouse floor.
- An estimated 20 million packs of pork scratchings are sold each year as bar snacks. The Black Country in the West Midlands is the epicentre of the industry.
- There are 606 calories and 2.9g of salt per 100g of pork scratchings (Source: Mr Porky’s, sold in 20g packs).
- Traditionally, scratchings are fried and made with the softer, relatively hairless skin with attached fat, behind the hock (back foot) of the pig; crackling is roasted or baked, and can be made from a wider portion of the pig.
- Before cooking scratchings, hair must be singed off and the skin blanched in boiling water to open the pores. Some swear by this to optimise crackling levels when roasting pork at home.
- International versions include pork rinds and cracklings in the USA, grillons or grattons in France, chicharrones in Central America and the Spanish Caribbean.
- 99 per cent of scratchings sold in the UK are made with Danish pork. Before recent changes in legislation, this was not revealed on labels.
- When fried, the skin of the scratching hardens. All UK brands carry a label warning that contents are suitable only for people with strong healthy teeth.
There are also a couple of excellent websites devoted to Pork Sratchings with more on the history, recipes, reviews etc …. click on the logos
Charlie the butcher
Its been a while. I’ve been on a couple of little trips and as always I’ve snapped away.
The beautiful highland cattle.
A happy butcher.
I always love the range of butchers shop fronts in France. They seem very welcoming to me, I took lots of pictures but wont bore you with them all.
Foie Gras Farm-France
Its been a little while since my last post but I’m back on the blog so keep your eyes open. Bacon Jam etc…….
Charlie the Butcher.
Happy Bacon Connisseurs’ Week to you all. It starts on Monday 21st March.
From dry cured to Wiltshire cured and maple cured to oak smoked, Bacon Connoisseurs’ Week 2011 celebrates the vast range of lip-smacking, quality bacon available for us to savour. This year’s Bacon Ambassador is the one and only Oz Clarke. As the most recognised wine critic in the UK, Oz is lending his sophisticated palate to help explore the many flavours and uses of one of Britain’s best-loved ingredients. “Whenever flavour is needed, bacon delivers. Ask any chef across the nation and they will agree. Bacon by itself or bacon to add flavour, is unique.”
Bacon sarnie ..... mmmm
Click here for more information including some handy advice on curing bacon, various cuts and recipes.
Charlie the Butcher
Click here for the latest consumer feedback ….
Cheap laugh ……. you couldn’t make it up !!!
Charlie the Butcher.
On Monday 1st November me and my good friend Ben Greeno of supper club Tudor Road http://bengreeno.wordpress.com/ will be hosting ‘An Evening of Meat’. It was decided over a couple of drinks and we both thought it would be a great idea to share our skills and passion. Ben is a very talented chef and over the last few years he has spent his time working around Europe, including two stints at Restaurant Sat Bains and two at Noma in Copenhagen where he was the first cook employed at the then unknown venture. You will experience a wide range of different cuts of meat, a butchery demonstration and be talked through each course by Ben and myself. We will be using unusual meat cuts complemented along the way with matching drinks. Over the evening you will be served six courses along with matching drinks, it will cost £80 per person. Spaces are limited to 10 people. For bookings please email firstname.lastname@example.org
Hopefully see you on the 1st.
Charlie the Butcher.