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In these sections you can
find out what scratchings are available and what people think of them,
who makes them, where you can get them, etc.
Types of Pork Scratching
There are really 3 main types of scratching, with a few variations
distinct from these 3 types.
Firstly, we have the tradional pork scratching. The skin can be
of varying hardness, usually with a crust, which may have a chunk of
crispy meat still attached.
Secondly, the pork
crunch, what the Americans would call pork rind. This is puffy,
dry and easier on the teeth than the traditional.
Thirdly, there's something that looks like multi-layered, flakey,
pressed crackling,
with the fat layers squeezed out. Rarely seen in the UK these
days, it is
sometimes available in Spain as llardons. It is easily broken and
not hard.
In addition to these,
there are some variations:
British crackling or pork crackle is crispier than the traditional
scratching, with a thinner, more brittle skin layer. Spain has a
number of types which tend to be drier than the traditional scratching,
with a skin layer closer in texture to the puffier pork crunch or only
allowed to puff slightly more than the traditional British scratching,
eg, the chicharrito, on which can be seen the puffed skin layer and
dried crust:
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