Pork rind or pork skin to make extra crackling so that there are no fights around the dinner table. Approximately 500gm. This product is fresh or frozen. 

Ensure the rind is as dry as possible before cooking. It is best to salt and dry uncovered in the fridge overnight to draw out all moisture from the skin. Otherwise if you are short on time, you can achieve a similar result by pat drying.

The Producers

We buy whole bodies of a range of different sized pigs on a rotating basis from a number of farms - from big baconers through to suckling pigs. Most available cuts come from porker pigs which are about 50-65 kg that are 5-7 months old. The pork we source is:

• packed with the farm and breed clearly labelled;
• hormone and antibiotic-free;
• entirely free ranging on chemical-free pasture;
• a mix of breeds including Berkshire, Landrace, Large White, English Large Black, Duroc, Wessex Saddleback and Tamworth;
• from NSW farms.

The producers we work with are entirely transparent about their processes and welcome all questions.