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Our Organic outdoors reared pigs skin makes the most delicious treat.

Pigs are famously intelligent creatures. They're playful, inquisitive, sociable and quite often stubborn. Because they're natural foragers they can thrive in most habitats where grass, leaves, roots, fruit and nuts are available. As omnivores, they also enjoy digging up worms and insects with which to supplement their diet. As it's such a core instinct to pigs, we think they should have the freedom to rootle to their heart's content. That's why we rear our pigs in an organic, sustainable system that allows them to live outdoors, following their instincts and behaving in a generally piggy manner. 

  • Prepare: 10 Minutes
  • Cook: 1 Hour
  • Serves 4
Ingredients & instructions

Pig Skin,

Olive Oil

Salt

 

Preheat your oven to 200 °C.

Your pork skin needs to be dry. You can pat this over with kitchen towel, then, with a sharp knife score the skin down to the fat (but not too deep). Rub the olive oil and salt into the skin, use a baking tray with a rack in it so that the fat drips away and place in the oven for 50-60 minutes. You can check your crackling is ready by tapping with a knife, if any of the skin is not crispy pop back in the oven. Pork crackling tastes great with a salad, a beer or just in a bowl. 

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