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Lord Hamiltons Hogskins, Warm Chilli, Particularly Fine Crackling Review

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Bag Size: 30 g
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Reviewed 22nd June 2012

Purchased from: Free Samples

This is the second offering from Lord Hamilton's. We reviewed the sea salt version earlier as a baseline, and these warm chilli ones are next.

There are lots of similarities with the sea salt versions, obviously, so some things may not be repeated.

They smell dry, and they don't smell of chilli. Is this to lull us into a false sense of security, or is there nothing to worry about?

The first one to be popped into my mouth is definitely flavoured with proper chilli. Now I know it says so on the bag, but how many times have we seen the label 'very hot' only to find out that whatever it is, is just nothing of the sort! A real chilli flavour is quite a shock and fairly fiery, but this calms down as you crunch away. Very nice.

The heat of these does need a lager quench, but in a different way to the usual pork scratching journey needing a cold beer, because of the salt. At the end of the day, how many times have we been saved by beer? many, many times.

The colour of these is a little darker than the plain ones, presumably this is the flavouring, and not the cooking. They don't taste burnt or overdone.

Just as many random sizes and shapes as the plain version, and no teeth breakers.

For the newcomer to the glorious world of pork scratchings, I can see this style of scratching being removed affair, by this I mean removed from the perceived horror of meat, fat, skin and hair.

As far as I am concerned, in general they are much better than pork crunch, but are not quite as good as traditional scratchings. Sometimes the randomness of pork scratchings can be a bit of an effort on an evening when you are trying to relax at the pub. These can take away the worry. nice.

Dryer to taste than regular scratchings, presumably because of the lack of a fat layer in every piece, but not as dry as pork crunch.

The chilli flavour of this variety is really nice, a warm burn all the way through the bag, from start to finish.

A few small bits at the bottom, no dust and slightly more flavour at the bottom.

Only after you have eaten the whole bag does the chilli tingle start to increase, not unbearably, but to a nice gentle tongue burn. Perhaps something for a cold winter's evening! warming winter snacks to warm your cockles

Thanks to Simon for his generous gifts

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