“Whenever we roast pork there is never enough crackling on the joint to go round - I keep this in the freezer and bake a sheet or two so we all get some!”
“Cut into thin strips, hot oven, salt, eat! What could be simpler? This skin is thick and dry and makes the best, puffiest crackling. As a plus, you get a nice amount of lard from the skin as it cooks which makes delicious fried eggs and so much better for you than vegetable oils. Will be a regular purchase!”
