Preparing: Rinse the pork skin under cold water and pat dry thoroughly with paper towels. For crackling, score the skin in a crisscross pattern with a sharp knife, taking care not to cut into the fat underneath. Rub generously with salt and a small amount of oil to help it crisp.

Browning (Optiol): If making crackling separately, you can flash the skin under a hot grill or pan for a few minutes to begin rendering the fat.

Building Flavors: Place the skin on top of pork roasts, use as a lid for slow braises, or cut into strips for scks. Season with additiol spices such as black pepper, paprika, or garlic powder if desired.

Cooking:

Oven Crackling: Roast at 220°C (425°F) for 20–30 minutes until the skin blisters and puffs, then reduce heat to 180°C (350°F) and continue roasting until golden and crisp.

Sck Pieces (Pork Scratchings): Cut skin into small squares, place on a baking tray, and roast at 160°C (320°F) for 45–60 minutes until crisp. Drain excess fat halfway through.

Slow Cooking: For soups or stews, add pieces of pork skin to the pot to enrich the broth. Simmer gently for 1–2 hours, then discard or finely chop and return as desired.

Serving: Serve crisp crackling alongside roast pork, enjoy pork scratchings as a savoury sck, or use softened skin in traditiol dishes like bean stews.

Note: For best crackling, the skin must be completely dry before roasting. Cooking times vary depending on thickness. Adjust seasoning to taste."

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR