Pork scratchings are a crunchy, salty, deeply satisfying British snack made from roasted pork skin. Whether enjoyed in a pub with a pint of ale or packed into a picnic basket, scratchings offer a bold burst of flavour and a cracking crunch that’s hard to beat. Proper pork scratchings are nothing like airy American-style pork rinds. They are denser, more savoury, and proudly rustic each piece gloriously irregular and full of character.

Making pork scratchings at home is surprisingly simple and gives you full control over flavour, texture and seasoning. With just a few ingredients and a little patience, you can create a batch that’s better than anything from the crisp aisle.

What Are Pork Scratchings?

Pork scratchings are pieces of pig skin that have been salted and slow-roasted until they become hard, crunchy and intensely savoury. They often include a little fat attached, which adds flavour and chew. They are different from pork crackling, which is usually eaten fresh from a roast, and from pork rinds, which are typically puffed and lighter in texture.

Scratchings are usually made from the thicker skin of the pig, often from the shoulder or belly. When done properly, they have a golden, bubbly exterior with a satisfying bite and deep pork flavour.

A Brief History of Pork Scratchings

Pork scratchings have long been associated with traditional British cuisine, particularly in the Midlands and North of England. They originated as a by-product of home butchery, where no part of the pig went to waste. The skin would be trimmed, salted and cooked until crispy, providing a high-protein snack that could be stored for days.

They gained popularity as a pub snack in the mid-20th century and are now a staple on bar menus and in snack shops around the UK. While commercially produced scratchings are widely available, homemade versions have more flavour and can be tailored to your liking.

Ingredients and Preparation Tips

To make pork scratchings at home, you will need a slab of pig skin, ideally with a thin layer of fat still attached. Ask your butcher for skin from the belly or shoulder, as these areas provide the best texture and flavour.

You will also need salt and, if desired, seasonings such as black pepper, smoked paprika, garlic powder or chilli flakes. The key is to dry the skin thoroughly before roasting to ensure a crisp result.

Trim any excess meat and cut the skin into small strips or bite-sized pieces. The pieces will shrink significantly as they cook, so do not cut them too small.

How to Make Pork Scratchings

Start by preheating your oven to 140°C (fan). Line a baking tray with foil or baking paper to catch any fat that renders out.

Place the pork skin pieces in a bowl and season generously with salt. Mix well to ensure every piece is evenly coated. If using other seasonings, add them now or wait until the end to dust the cooked scratchings.

Arrange the skin pieces on the tray in a single layer, skin-side up. Bake slowly for around 90 minutes to two hours, allowing the fat to render and the skin to dry and harden.

Once the skin looks dry and golden, increase the oven temperature to 200°C and bake for a further 10 to 15 minutes to crisp up the surface. Keep a close eye on them, as they can burn quickly at this stage.

When they are deeply golden and crisp, remove from the oven and let them cool on a wire rack. As they cool, they will firm up further and develop that familiar crunchy texture.

Chef Tips and Flavour Variations

For extra crispy results, some chefs dry the pork skin overnight in the fridge, uncovered, before cooking. This draws out moisture and helps the skin blister.

You can also render the fat separately by slowly cooking the pieces in a pan over low heat, then finishing them in a hot oven or air fryer for a final crisp. This method gives a purer crunch and produces pork fat (lard) that can be saved for roasting vegetables or frying eggs.

After baking, toss the scratchings in your chosen seasoning blend while still warm. Try classic salt and vinegar, chilli and lime, or even a sweet and smoky barbecue rub for something different.

Common Mistakes to Avoid

The biggest mistake is leaving too much moisture in the skin. Always pat the pork skin dry with kitchen paper before seasoning.

Do not overcrowd the tray, as this can lead to uneven cooking and soggy patches. Make sure the skin is laid flat and not overlapping.

Avoid undercooking at the low-temperature stage, as the fat needs time to render out before you crisp up the skin. Rushing this process can result in chewy rather than crunchy scratchings.

Serving Ideas and Storage

Pork scratchings are best served at room temperature as a snack. Pair them with a cold beer or cider, or crumble over soups and salads for added crunch. They also work well with dips like mustard mayo or spiced chutneys.

Store in an airtight container at room temperature for up to a week. If they lose their crunch, pop them in a hot oven for a few minutes to refresh.

Sustainability and Nose-to-Tail Cooking

Making your own pork scratchings is a great way to embrace nose-to-tail cooking and reduce food waste. By using parts of the pig that are often discarded, you support more sustainable and respectful meat consumption. Ask your butcher for offcuts or pork skin, which are usually inexpensive and full of flavour.

Final Thoughts

Pork scratchings are a celebration of traditional British snacking simple, bold and utterly moreish. Making them at home gives you better flavour, crispier texture and the chance to experiment with different seasonings. Whether you are serving them at a party or enjoying them quietly with a pint, scratchings made from scratch are a crunchy treat well worth the effort.

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