Excerpt from Blog: I’m not a big fat fan as a rule. I always leave it on when cooking so it helps hold in all those lovely meat juices, but I tend to cut it off more often than not when it comes to eating the meat in question. But pork crackling is different – it should be its own food group! Was it not the great Winston Churchil that said ‘All the great things are simple, and many can be expressed in a single word: freedom, justice, honor, duty, mercy, hope, crackling’ (Historians tend to leave that last word out but many of them are vegetarians – too much time in damp book depositories and not enough exercise so I wouldn’t put it past’em to have cut it on purpose). And today I am going to share with you the simple yet effective way of getting yourself a good a tasty hunk of this salty pig elixir!


Learn the secret to perfect Pork Crackling HERE!