Pork-free scratchings: classic pub snack gets a vegan makeover.
I’m all for new developments, but surely the hairs are the main reason to eat pork scratchings!
Fried soya strips mimic soft and crispy pig fat, say makers, and no chance of icky hairs
Tim Jonze says: And yet … these weren’t too bad. Crispy, salty and with a flavouring similar to that pub standard Smiths Bacon Fries, they were more like wheaty crisps than actual pork but, hey, who doesn’t like crisps? There was none of the meaty depth you get with real scratchings, nor the gooey fat – this wouldn’t fool a connoisseur. But given that the only acceptable time to eat pork scratchings is around 10pm after at least four pints of beer, there’s a good chance some of us would never even notice.