Whilst making some Brussles pate I had to trim off the skin from the pork meat I was using. Rather than throw this away I cut it into finger strips that I brushed with oil and salt. 15 minutes in a 200 C oven produced the most tasty crackling I have ever been able to make.
The whole order came well packed and still cold enough to re-freeze. I will look forward to the rest ...especially the roat pork that is currently slow cooking in the oven for my evening meal today.
3 years ago
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