Pork Skin


Pork skin makes amazing pork crackling or scratchings. The meat from these pigs is distinctive in its rich flavour, which comes from the period of time where the pork is hung on the bone.

*May have a thin layer of fat along skin depending on the cut.

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High in protein, these pork skins make a nutritious choice for those eating a protein-rich diet.The saturated fat and adequate protein will keep you full longer since both fat and protein take longer to digest than carbs do. Pork rinds have also been touted as a good source of collagen, since the skin is essentially “concentrated collagen”.

Our free range pigs feed on grass and lead happy lives in the great British countryside. We work with trusted, local farms to make sure we have the best breeds for the season. At every stage, we support traditional farming methods and encourage a sustainable and ethical approach to meat eating. The practices our suppliers use reduce animal stress and lower food miles.

Even the best meat still requires expert preparation, so we work with master butchers who ensure our pork skin is of exceptional quality, as you have come to expect from The Black Farmer.

STORAGE ADVICE While we’d be surprised if you could resist the temptation to enjoy immediately, please keep refridgerated unless you intend to eat it right away! Otherwise all our quality meat is suitable for freezing to preserve its taste and texture, meaning you can cook and serve it when you fancy. Once it’s been frozen, please thaw your meat slowly and thoroughly, ideally in the fridge overnight. We vacuum-pack our meat to naturally extend its freshness and make it suitable for home-freezing.
PACKAGING This pack contains approximately 400g or 1kg of pig skin. Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in in need to go in plastic recycling.

Cooking pork skin can result in a variety of delicious dishes, such as crispy pork cracklings or chicharrones. Here’s a general cooking instruction to prepare pork skin:

  1. Procure the pork skin: You can obtain pork skin from a local butcher or purchase it pre-packaged from a grocery store. Ensure that the skin is clean and free of excess fat.
  2. Preparing the pork skin: Rinse the pork skin thoroughly under cold water to remove any dirt or residue. Pat it dry with a paper towel to remove excess moisture.
  3. Scoring the skin: Using a sharp knife, score the pork skin with shallow, parallel cuts, approximately 1 inch apart. This helps the skin to cook evenly and allows the fat to render out.
  4. Boiling: Fill a large pot with water and bring it to a boil. Add the scored pork skin to the boiling water and cook for about 1 hour. This process helps to tenderize the skin and remove any impurities.
  5. Cooling and drying: Remove the boiled pork skin from the pot and place it on a wire rack or a flat surface to cool down. Once cooled, pat it dry again to remove any remaining moisture.
  6. Seasoning: Sprinkle salt or your preferred seasoning evenly over the pork skin. You can also add spices or herbs to enhance the flavor.
  7. Roasting: Preheat your oven to a high temperature, around 400°F (200°C) or higher. Place the seasoned pork skin on a baking sheet lined with parchment paper or aluminum foil. Roast it in the preheated oven for approximately 20-30 minutes or until the skin becomes crispy and golden brown. Keep a close eye on it to prevent burning.
  8. Resting and breaking into pieces: Once cooked, remove the pork skin from the oven and let it rest for a few minutes to cool down and become extra crispy. Once cooled, break it into smaller pieces or cut it into desired shapes using kitchen shears or a knife.
  9. Serving: Serve the crispy pork skin as a standalone snack or as a topping for dishes such as salads, soups, or tacos. Enjoy it while it’s still warm and crunchy.

Remember, cooking times and temperatures may vary depending on the thickness and quality of the pork skin, so it’s important to monitor the cooking process to achieve the desired crispiness.

Nutiritional information typical values per 56g,

as sold
Energy 300 kCal
Fat 20 g
of which saturates 6 g
Carbohydrate 0 g
of which sugars 0 g
Fibre 0 g
Protein 34 g
Salt 0.7 g

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