A crack a lackin good time!
Well, we've almost finished putting all of our pigs into the freezer, we're pulling out 2 hams from the salt box and one from the brine bin tomorrow and firing up the smoker for the bacon and trotters on the weekend. This round of pig processing we saved most of the back fat and skin so I could make us tons of lard for the year ahead and prepare our skins so we could make delicious pork scratchings/cracklings/rinds on a whim.
It's taken me 2 years, after a lot of trial and error, to be able to confidently show you all how to make crispy pork rinds from scratch. I was incredibly pleased with how these ones turned out. It's cool to have something like this on hand as a snack or accompaniment as a much healthier alternative to store bought potato crisps.
We hope you enjoy it even if it's one of those "I'm not sure I'll ever make pork rinds but I'm glad I know how to anyway!" kind of videos.
With gratitude
Pascale, Troy and Constance