Thursday, 13 January 2011

Proper Pork Scratchings

Horrible things when you buy them in those little packets in the pub.

Had some hand made ones at the Real Food Festival - telll a lie, it was the Ideal Home because my SIL was there - and they were lovely.


When we make sausages, we usually get the belly pork with skin and on the bones, so we can make cracklingng and spare ribs.   This time we decided to try making crackling.

It's delicious.  Like crackling but better.

 



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