Description
Buy Online Organic Pork Crackling/ Skin
To prevent arguments at the dinner table, use pork skin to make extra crackling. About 500 grams. This item is either frozen or fresh.
Before cooking, make sure the rind is as dry as possible. To remove all moisture from the skin, it is better to salt and dry uncovered in the refrigerator for the entire night. If speed is of the essence, pat drying can produce a comparable outcome.
The Creators
On a rotational basis, we purchase entire bodies of pigs of all sizes from several farms, ranging from large baconers to nursing pigs. The majority of the cuts that are available are from 5-7-month-old porker pigs weighing between 50 and 65 kg. Our supply of pork is
packed with a variety of breeds from NSW farms, including Berkshire, Landrace, Large White, English Large Black, Duroc, Wessex Saddleback, and Tamworth; hormone- and antibiotic-free; completely free-ranging on chemical-free pasture; and fully labeled with the farm and breed.
We can now fulfill your request. Our organic pigs’ skin provides the perfect crackling to go with roast dinners, hog roasts, beer while watching rugby, days out wandering, or pretty much any occasion you can think of! Here at The Organic Butchery, we’ve been experimenting and have created this recipe for pig crackling as a guide.
