The secret to great crackling is starting with good skin. Skin from a pasture-raised, slow-grown pig has more fat beneath it and scores more cleanly than anything from a conventional animal - which means it blisters properly, puffs evenly and delivers the kind of crunch that makes people stop talking at the table.
Score it deeply if Trevor hasn't already, rub generously with salt and a little oil, and start it in a very hot oven. Do not rush the heat and do not cover it. Patience and high temperature are the only technique you need.
From David Hogan's farm in New Italy, APIQ Free Range certified and gestation stall free. Butchered by Trevor at Lennox Head Butchery as part of our whole-hog purchase.
Storage
Delivered frozen. Place in the freezer on arrival. Once defrosted, use within 3 days and do not refreeze.
Delivery note
If you won't be home, please leave a cold esky with an ice brick so we can safely leave your order.
