Crispy Pork Crackling: Big Crunch, Proper Flavour Not everything on this site needs months of curing to earn its place. Penny’s Pork Crackle is one of the few add-ons that consistently justifies itself: a proper crispy pork crackling made from Australian pork skin, seasoned with a family recipe that actually gives it flavour. It’s simple, but it’s done right. 100% Pork Lard. No Seed Oils. Our Penny’s Pork Crackle is fried in 100% pork lard, with no seed oils. It’s made this way just for The Salami Man, and that’s how it will stay. Note: our bags are still the old design while updated labels are on the way, and the old label still lists vegetable oil. What’s inside is the 100% lard crackle. Read more about what oil our crackle is cooked in. Why This One (And Not The Usual Stuff) Most pork crackle falls into two categories, too hard or completely flavourless. Penny’s avoids both. Marinated, not just salted Uses a recipe passed down over generations, giving it real savoury depth, not just surface salt. Cooked for a proper crunch Designed to deliver that light, airy “big crunch” instead of dense, tooth-breaking pieces. Australian-made Produced locally using Australian pork skin, not a generic import. Actually snackable High protein, low carb. Sits closer to a functional snack than junk food. Where It Fits This isn’t part of the core salami range, and it’s not trying to compete with it. It plays a different role, and it’s a texture play more than anything else: Adds crunch to a salami board or grazing setup Easy beer snack alongside cured meats The thing people throw in “just to try”, then reorder every time What To Expect Crisp, airy pork crackling Savoury, seasoned flavour (not bland) Clean crunch without excessive hardness The kind of bag that doesn’t last long once opened The Bottom Line If you’re already buying artisan salami, this is a low-effort upgrade that makes the whole order better. A properly made crispy pork crackle with real crunch, real flavour, and none of the usual disappointment. Allergens: contains gluten.
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