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We have pub reviews for the following public houses;
Cittie of Yorke, Chancery Lane, London | The Alma Arms, Navestock, Essex | The Anchor, Cambridge, Cambridgeshire | The Approach Tavern, Bethnal Green, London | The Bath House, Soho, London | The Bell Inn, Castle Hedingham, Essex | The Black Deer, Loughton, Essex | The Black Lion, Epping, Essex | The Black Swan, Waltham Abbey, Essex | The Blue Anchor, Hammersmith, London | The Blue Boar, Abridge, Essex | The Blue Posts, Piccadilly, London | The Blue Posts, Soho, London | The Bull, Theydon Bois, Essex | The Carpenter's Arms, Loughton, Essex | The Charles Lamb, Islington, London | The Chequers, Barkingside, Essex | The Coach and Horses, Soho, London | The Coach and Horses, Waltham Abbey, Essex | The Cock and Magpie, Epping Green, Essex | The Cross keys, Covent Garden, London | The Doctor Johnson, Barkingside/Clayhall, Essex | The Dog and Duck, Soho, London | The Dog and Partridge, Kelevedon Hatch, Essex | The Duke of Wellington, Epping, Essex | The Durham Arms, Romford, Essex | The Eagle, Kelevedon Hatch, Essex | The Forest Gate Inn, Epping, Essex | The Forester, Chigwell, Essex | The George, Soho, London | The Globe, Epping, Essex | The Green Man, Navestock, Essex | The Gum Tree Pub, Kardamena, Kos - Greece | The Hanbury Arms, Bargoed, Mid Glamorgan | The Henry Holland, Marylebone, London | The Hollybush, Loughton, Essex | The Horseshoes, Upshire, Waltham Abbey, Essex | The Jerusalem Tavern, Clerkenwell, London | The King Harold, Harold Wood, Essex | The King Harold's Head, Nazeing, Essex | The Lamb and Flag, Covent Garden, London | The Maypole, Chigwell Row, Essex | The Merry Fiddlers, Fiddlers Hamlet, Coopersale, Essex | The Moletrap, Theydon Mount, Epping, Essex | The Nags Head, Wyle Cop, Shrewsbury | The Norman Conquest, Middlesbrough, North Yorkshire | The Old Coffee House, Soho, London | The Old Kings Head, London Bridge, London | The Owl and Pussycat, Shoreditch, London | The Plasnewydd, Bargoed, Wales | The Queen Victoria, Theydon Bois, Essex | The Rabbits, Stapleford Tawney, Essex | The Red Lion, Thames Ditton, Surrey | The Rising Sun, Brentwood, Essex | The Rose and Crown, Pilgrims Hatch, Brentwood, Essex | The Shepherd Inn, Doddinghurst, Essex | The Ship, Burnham on Crouch, Essex | The Smugglers, El Gouna, Egypt | The Stag, Ongar, Essex | The Star and Garter, Soho, London | The Sun Inn, Waltham Abbey, Essex | The Three Colts, Buckhurst Hill, Essex | The Travellers Friend, Epping Green, Essex | The Wheatsheaf, Castle Hedingham, Essex | The Wheatsheaf, Loughton, Essex | The Wheatsheaf, Waltham Abbey, Essex | The White Horse, Soho, London | The White Horse, Brentwood, Essex | The Yorkshire Grey, Fitzrovia, London | Ye Olde Red Lion Inn, Tredegar, Wales |
We have reviews for the following brands of pork scratchings;
Ace Scratchings - Big Bag Pork Scratchings | Ace Scratchings - Black Country Traditional Pork Scratchings | Ace Scratchings - Pork Crunch | Ace Scratchings - Q Pork Crackling | Ace Scratchings - Thampiggin'Bostin' Pork Scratchin' | Albert Heijn - Knabbelbacon | Albert Heijn - Knabbelspek | Bobby's Pork Crackles: Special Price Bag | Crown Park Foods - Bar Snax | Montefrio Pork Rinds - tirita de jamón curado (it shivers of cured ham?) | Mr P | Mr Porky - Brown Sauce Crispy Bacon Bites | Mr Porky - Prime Cut Scratchings | MS - Midland Snacks Traditional Pork Scratchings | MS - Midland Snacks Traditional Pork Scratchings, Clear Bag | Ricks Scratchings Quality | Ricks Scratchings Standard | Stour Valley Foods | Tavern Snacks | Yorkshire Produce |
Pork Scratchings are not the same Pork Rinds even though both are snack foods made from pig skin. Pork Scratchings are heavier, harder and have a crispy layer of fat under the skin, flavoured with salt.
The consensus of opinion is that they originated in the West Midlands or Black Country. The Black Country is named after it's roots in the industrial revolution and continuing role as a centre of heavy engineering and mining which in days gone by was said to cover the area in grime and soot.
It would seem that Pork Scratchings were very much a food of the working classes with origins back in the 1800's when it was produced as part of the tradition of families keeping their own pig at home and feeding it up for slaughter.
In modern times the fine layer of hair is removed from the skin by burning, however this is not 100% effective and some pieces still have the hair attatched. This makes these snacks definately not for the faint hearted.
Butchers started selling Pork Scratchings in the 1930's, calling it Crackling (A word synonymous with pork scratchings in the UK). It was soft underneath and crunchy on top.
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