What are Pork Scratchings?
Pork Scratchings are not the same Pork Rinds (USA) or Pork Crunch (UK) even though all are snack foods made from pig skin.
Pork Scratchings are deep-fried pig skin. They are heavy, hard and have a crispy layer of fat under the skin. Sometimes some meat and hairs can be found. The scratchings are generally flavoured with salt, but sometimes additional flavourings can be added.
Pork Rinds (USA) or Pork Crunch (UK) have no meat, no fat, no hair, they are just deep fried pig skin that 'puffs up', which is then salted and/or flavoured.
The History / Origins of Pork Scratchings
The consensus of opinion is that they originated in the West Midlands or Black Country. The Black Country is named after its roots in the industrial revolution and continuing role as a centre of heavy engineering and mining which in days gone by was said to cover the area in grime and soot.
It would seem that Pork Scratchings were very much a food of the working classes with origins back in the 1800's when it was produced as part of the tradition of families keeping their own pig at home and feeding it up for slaughter.
Later
Butchers started selling Pork Scratchings in the 1930's, calling it Crackling (A word synonymous with pork scratchings in the UK). It was soft underneath and crunchy on top.
In modern times the fine layer of hair is removed from the skin by burning, however, this is not 100% effective and some pieces still have the hair attached. This makes these snacks definitely not for the faint-hearted. A Hairy Pork Scratching can be loved or hated in equal measure, this being the straw that breaks the camel's back for people who were wary of this delicacy from the beginning.
Wikipedia Pork Scratching Page
The original version of this page (if you ever saw it) may have seemed very similar to the first Wikipedia pork scratching page, and that's because it was and I wrote it. As you will be aware the Wikipedia is susceptible to change by anyone, so the page I originally wrote hopefully will have been improved upon... ...which it has!
https://en.wikipedia.org/wiki/Pork_scratchings
Regional Variations
Country |
Name |
Americas |
|
| Brazil | Torresmo |
| Colombia | Chicharrones, Chicharrón Toteado (exploded pork crackling), Chicharrón Cocho |
| Canada | Scrunchions |
| Quebec | Oreilles de Christ (Christ ears) |
| Mexico | Chicharrón or Chicharra |
| United States | Pork Rinds, Cracklings |
Asia |
|
| Philippines | Chicharon |
| Thailand | Khaep mu |
| Vietnam | Pork Rinds |
Europe |
|
| Bulgaria | Iprazhki |
| Serbia | čvarci, Duvan čvarci |
| Czech Republic | škvarky |
| Poland | Skwarki |
| France | Grattons |
| Spain | Cortezas de cerdo, Chicharrones, Torreznos, Cotnes |
| Portugal | Torresmos, Couratos |
| The Netherlands & Belgium | Knabbelspek (nibbling bacon) |
| Denmark | Flæskesvær |
| Austria & Germany | Grammeln or Grieben, Schweinekrusten (pig crusts) |
| Romania | Jumări |
| United Kingdom | Pork Scratchings, Pork Crackling, pork Crunch |
