Acronyms FTW. Do you export? How do I pay? We have a number of ways for you to pay. If you sign up to either of these your payment is taken automatically within 2 days of the goods arriving. Larger accounts can also apply for a day credit account.
We are registered on Invapay too for those piggin' customers who prefer this method. Health Are pork snacks good for me? In food, as with many areas, the best things in life are rarely free. We would never claim otherwise, and even wrote a blog to discuss this very topic called: are pork scratchings healthy?
And, when you do indulge we think it should be with something awesome. Life is too short for an average treat. Do your products contain any allergens? We aim to keep anything of this nature to a minimum, but a couple of our seasoning blends do contain allergenic ingredients. You can find all of our ingredient information on each product on this link. Do you use MSG? The short answer is: yes, some of our products have MSG in their seasoning.
Before we did this, being the inquisitive swines we are, we wanted to know why it was such a common thing to do. So we researched, we spoke to award-winning chefs and we spoke to our peers. How hot is the Pig of Doom? In all seriousness, our POD pork crackling really is very hot. We initially only made it for a bit of theatre when sampling, thinking no one would want jarfuls. But then we discovered some people really do love their heat! If you want an alternative, our Habanero pork crackling still has plenty of kick without the Ghost Chilli extremes!
Manufacturing How are your pork snacks typically made? We take prime cuts of pork which Chef double cooks by hand. It's the double cooking that gives our crackling its awesome mix of crunch and bite, without being gnasher-challengingly hard. The crackling is then seasoned as it cools in one of our unique blends, and teased in a jar or bag, ready for snaffling.
Where does your meat come from? We buy all our pork snack meat from a single, fully traceable supplier in Denmark. Why not British pork? When we started the business, we were pork snack fans and not food production experts. We were and still are firm believers in sticking to what we do best and letting the experts like our Chef guide us on the rest.
If you think you could be that supplier, please get in touch. What about your seasonings? All of our seasonings are made in the UK.
How long do your snacks last? Air and moisture are sworn enemies of porky snacks, but as long as you keep them dry and air sealed, then they will last for months. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
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This cookie is set by Youtube. This cookies is set by Youtube and is used to track the views of embedded videos. The cookie is set by Pinterest. On holiday in Cornwall last week and with lots of picnics to pack, we had exhausted the hummus-cucumber-breadstick scenario. Stood in the butcher's shop, I spotted a pile of pork skin in the window display - a perfect alternative. Deep fried and eaten like a bag of crisps or peanuts, crackling, or scratchings, are a popular snack in many countries - Canadians call them scrunchions, which I rather like, while in the Philippines, they're chicharons.
You need to get your pork rind as dry as possible wet rind won't crackle but with a good bit of fat beneath, and preferably cut into little finger sized strips by your butcher. My favourite way to make scratchings is to salt it, roast at a high heat and then toss the crackled pieces of rind in a roasted pounded spice mix. We used paprika, cumin and fennel seeds with the spices sticking gloriously and the paprika giving the scratchings a rusty glow.
Every time we opened the oven, hot steam came out. So don't stand too close to the oven as you open the door, or you may get a hot blast in the face! Also, opening the door to let out the steam seems to help with the overall crispiness, as the dryer the air is inside the oven, the crispier the crackling becomes. After 30 minutes some of the fat should have rendered away from the skin. The liquid fat is now helping to cook the pieces more evenly. This is usually why it is not necessary to add any extra oil or fat.
Soon, they are starting to look a lot like proper pork scratchings! As you can see from the image, they are now bubbling away nicely. Give them a stir to allow for even cooking. Beware at this point the scratchings may pop and spit hot fat at you when you move them, so you may want to wear gloves , as well as an apron.
Stand well back. After a while, the bubbling fat sound seems to change and become less vigorous. They are bubbing gently, a little bit less than at the start. They are also starting to smell like proper pork scratchings which is a relief.
Every time you open the oven to have a look, keep moving and stirring them. This really does help with even cooking. It can seem difficult to work out exactly when the scratchings are ready. It's also very easy to overcook scratchings and burn them. We recommend that you err on the side of caution and take them out earlier rather than later. It's too easy to keep cooking them in the oven for a little bit longer, just because you see one piece that's not done.
But by trying to cook the last piece, you will ruin the rest. This is why we remind you to keep moving and turning them. It really helps with even cooking. While the scratchings are cooking, they won't necessarily be hard and crunchy, no matter how cooked they are. This may seem odd. Because they are warm, they will be a bit bendy.
So, trying a piece straight from the oven is not a reliable way to see if they are ready or not. When you are happy with the way the scratchings look, take them out of the oven for the final time. Pour the excess fat into a container, we use a small ramekin.
Be careful, the fat is still very hot. Take the pork scratchings out of the dish and put them on some kitchen paper. This will absorb as much remaining fat as possible. They are looking good They are really looking very good now Put a few scratchings in a bowl and add salt to taste.
The salt should stick to the pieces. As the scratchings cool, the salt is less likely to stick, so add while warm. How do you Store Homemade Pork Scratchings? If you don't eat all of the scratchings in one go which is unlikely! Always store the container in the fridge. Eat them sooner rather than later - you have been warned. The End. Keyword at home, crackling, oven, pork scratchings. Recommended Equipment Below are a few quick links to some recommended equipment that you may need for cooking perfect pork scratchings at home on the oven.
The Wooden Spatula Plastic is bad for the planet and silicone toold are not sturdy enough. Protective eyewear It's bad news if fat spits in your eye. Maybe you need some goggles! I am unclear on what this means. Please advise. Leave a Reply Cancel reply Your email address will not be published. Click the image below for a multitude of reviews.
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