The History of Pork Scratchings (the 1800s)

The origins of Pork Scratchings are shrouded in mystery, adding an air of intrigue to their history. According to popular belief, these delectable treats first emerged in the West Midlands, specifically in the region known as the Black Country, located in England. The term "Black Country" commonly refers to a geographical area encompassing the four Metropolitan Boroughs of Dudley, Sandwell, Walsall, and Wolverhampton. It derives its name from the area's industrial heritage and its association with heavy engineering and mining during the industrial revolution.

In those bygone days, the Black Country was known for its pervasive grime and soot, which lent it a distinct black appearance. This gritty backdrop contributes to the lore surrounding the birthplace of Pork Scratchings, highlighting the historical context and the region's industrial past. The specific details of their inception may remain elusive. Still, the connection between the Black Country's heritage and the creation of our favourite savoury snack adds an intriguing layer to their story.

Working Class Food

Pork Scratchings have a rich history deeply rooted in the working-class culture of the 1800s. Originating from the practice of families raising their own pigs at home and subsequently preparing them for slaughter, these delectable treats emerged as a creative solution to minimize waste. In an era when every part of the pig was valued and utilized, Pork Scratchings became a testament to resourcefulness and culinary ingenuity.

During this time, families took great pride in rearing their own pigs, ensuring a sustainable source of food for their households. When the time came for slaughter, it was essential to make the most of every portion of the animal. As a result, the tradition of transforming pork rinds into crispy, flavorful snacks was born.

The popularity of Pork Scratchings quickly spread among the working classes, who appreciated their affordability, satiating nature, and savory taste. These humble snacks became a staple in taverns, public houses, and local gatherings, providing a simple yet satisfying treat for hardworking individuals.

Today, Pork Scratchings continue to be cherished as a testament to the heritage and resourcefulness of the working classes. While their origins may lie in a bygone era, these crunchy morsels have transcended social boundaries and are enjoyed by people from all walks of life. Whether as a nostalgic reminder of the past or a tasty indulgence in the present, Pork Scratchings hold a special place in culinary history, showcasing the time-honored practice of making the most out of every part of the pig.

Meat, Offal, By-products

The primary part of an animal used for food is meat, consisting of the muscular tissue. Additionally, there are other parts of the animal known as Offal, which include various organs and tissues. Offal encompasses a wide range of components, such as blood, brain, chitterlings, heart, kidney, liver, lung, trotters, snout, spleen, pancreas, testicle, tongue, tripe, intestines, hooves, horns, hide, and sweetbread. It is worth noting that certain organs, like the heart, kidney, and liver, are commonly used in British cuisine, while others such as spleen, testicle, and hooves are less popular.

In recent times, there has been a resurgence of interest in offal, and it is sometimes regarded as a delicacy. This trend is exemplified by renowned London restaurants like St. John & Hereford Road.

Traditionally, animal skin has been utilized for leather and vellum. However, preparing the skin for these final products requires extensive processing.

Necessity is the mother of invention, resourcefulness and ingenuity led to an innovative approach in the Black Country, where individuals discovered a way to transform an animal by-product into something remarkable. By cooking the skin in its natural state—separating it from the meat, cutting it into pieces, and boiling it in the animal's fat, the skin could be turned into a culinary wonder.

The past production of pork scratchings (the 1930s)

In the 1930s, butchers introduced a delectable treat known as Pork Scratchings to the public. These crunchy delights were often referred to as "crackling", a term synonymous with pork scratchings in the UK. Initially, they were sometimes available hot or warm if purchased immediately after being cooked. However, more commonly, they were sold cold in a small paper bag.

Even today, if you know where to look, you can find freshly made butcher's scratchings. Both long-established and contemporary butchers proudly offer scratchings over the counter. The only notable change from the 1930s is the packaging - the paper bag has been replaced by the convenience of plastic bags, ensuring an extended shelf life.

Butcher's scratchings possess a distinctive charm. They come in random sizes, often a bit hairy, with a soft, fatty underside and a satisfyingly fresh and crunchy top. Each piece exudes a homemade quality that adds to their appeal.

A slightly more modern production of pork scratching (the 1960s)

Pork scratchings gained prominence as a retail offering in the 1960s when mass production took hold. The manufacturing process involved the supply of skin to the manufacturer, who would then cook it in large quantities.

To remove the fine layer of hair from the skin, a burning method was employed. While this technique was not entirely foolproof, resulting in some pieces retaining traces of hair, it was the prevailing method. The skin was subsequently "boiled" in lard or the fat obtained from the pig.

During this time, pork scratchings were not readily available for general purchase. Instead, they were discreetly tucked away behind the bar of the pub, awaiting their next intoxicated victim. They were an authentic pub snack, accompanying the likes of peanuts and crisps, offering a satisfyingly crunchy and indulgent experience.

Oh No, A Hair!

The presence of a solitary hair on a pork scratching can truly test the fortitude of those who indulge in these snacks. It becomes a love-it-or-hate-it scenario, with some individuals embracing the idea while others recoil in disgust.

For many, the discovery of a hair becomes the tipping point, causing those wary of this delicacy to hesitate or even stop eating altogether. The mere thought of consuming a hair elicits a reflexive aversion. However, as the night progresses and a few more pints are consumed, the initially hesitant individuals often find themselves drawn back to the bag of scratchings. Though it's highly unlikely there will be any left at that point, the allure remains strong.

Pork scratchings are notorious for their ability to challenge and captivate, sparking varied reactions among those who encounter them. It is a testament to the complex and intriguing nature of this amazing pub snack.

A very recent history of pork scratchings production (gentrification / the 2000s)

Recently pork scratchings have had a bit of a revival. During the time I have been building this site, they have been transformed from endangered species to totally commonplace. From small bags only found behind the bar on pub snack cards or if you lived a little further up north, the more homemade type bag with a bread bag top thingy, to now being found in almost every supermarket and convenience store, to posh triple cooked version and a myriad of flavoured varieties.

It seems to me that everybody is making pork scratchings these days! I think the recent craft beer revival has had something to do with this. If people are willing to put their hand in their pocket for a craft beer, then a £2 bag of pork scratchings can't be far behind.

The BBC have been talking about them (Radio4 interviewed me about them). Some people are even eating them as a diet food if they are on the keto/low carb diet.

Once we thought that the days of the humble pork scratching might be numbered, and they may be consigned to history, today a revival is definitely underway. The rise and rise of luxury pork scratchings have seen us go from a few simple added flavours to bags containing a pot of apple sauce, to fresh chilled versions available in the supermarket, to the now-infamous pork scratching advent calendar! ubiquitous is the word we are looking for,

The Wikipedia Pork Scratchings Page

The original version of the Wikipedia pork scratching page (if you ever saw it) may have seemed very similar to parts of this original page. That is because it was, and I wrote them both. As you will be aware the Wikipedia is susceptible to change by anyone, so the page I originally wrote has been improved upon.

Click here to visit the Wikipedia Page: https://en.wikipedia.org/wiki/Pork_scratchings

The History of Pork Scratchings by Openshaws:
http://www.openshaws.net/pages/history.aspx

The Black Country:
https://en.wikipedia.org/wiki/Black_Country

The History of Bar Snacks:
https://boakandbailey.com/2015/01/whats-history-bar-snacks/

Mr Porky FAQs:
http://www.mrporky.co.uk/faqs/

Foods of England - Pork Crackling:
http://www.foodsofengland.co.uk/porkcrackling.htm

Foods of England - Pork Scratchings:
http://www.foodsofengland.co.uk/porkscratchings.htm

Are pork scratchings going posh?
https://www.bbc.co.uk/news/uk-england-32972168