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How to get the best pork crackling.

To get the best crackling from one of our shoulder, loin or leg joints of free range Gloucester old spot pork remove from the vacuum bag when you receive your order or the day before and place in the fridge on a plate to collect the juices uncovered so the skin can dry off. Preheat the oven to 200 degrees c the oven needs to be hot to produce perfect crackling. Rub salt into the skin of the pork and place in the oven. The skin should crackle and go crispy after about 30 minutes. At this stage turn the oven down to 150 degrees c to cook through the pork about and hour per kg of meat depending on the size of the joint.

 


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