I'd like regular ancestral cooking emails!
These pig skin cracklings are out-of-this-world good. Crispy, crunchy, light and airy. Sprinkled with salt they are a delightful, decadent-feeling and sensation-providing treat!
I’d been wanting to try them for ages after having seen them on @mereleighfood’s feed. Here’s how it happened:
I got some pork skin from Flavio, my farmer @valledelsasso, scraped it, chopped it, boiled it, dehydrated it and then finally got to deep fry it in lard. This was the stage that got me: I gently dropped these hard, dry bits of skin in the fat and then pow – suddenly they airified (I’m making that a word!) and puffed up. I had been skeptical it was going to work and I was like a child at Christmas watching the transformation.
A lot of work, but totally worth it. I’m guessing this pig skin would have been thrown away if I hadn’t asked for it. Instead of the bin, it ended up as these gorgeous little things!
If you can get good quality pig skin and you have lard and a sense of adventure, I’d totally recommend having a go. More pics in my story today.