 HISTORY
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 attached. This makes these snacks definitely 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.
This may seem very similar to the first wikipedia pork scratching page, and that's because I wrote it. As you will may be aware the wikipedia is susceptible to change by anyone, so the page I wrote hopefully will have been improved upon.... ...which it has!
PORK SCRATCHING VARIATIONS AROUND THE WORLD
| Country |
Name |
Variation |
| UK |
Pork Scratching |
none |
| US |
Cracklings |
just skin, no fat, possible flavours |
| Serbia |
Cvarci |
unknown |
| Latin America |
Chicharrones |
just skin, no fat |
| Spain |
Chicharrones |
just skin, no fat |
| France |
Grattons |
unknown |
| Newfoundland |
Scrunchions |
unknown |
|
