Notice: session_start(): ps_files_cleanup_dir: opendir(/tmp/.priv) failed: Permission denied (13) in /homepages/12/d577317979/htdocs/shop/system/library/session.php on line 12Warning: Cannot modify header information - headers already sent by (output started at /homepages/12/d577317979/htdocs/shop/index.php:98) in /homepages/12/d577317979/htdocs/shop/index.php on line 170Warning: Cannot modify header information - headers already sent by (output started at /homepages/12/d577317979/htdocs/shop/index.php:98) in /homepages/12/d577317979/htdocs/shop/system/library/currency.php on line 45 The Tale of Mr Trotter

About Us

Mr Trotter was born in 2011 from the shared passion of three pork scratching aficionados – Tom Parker Bowles, Matthew Fort and Rupert Ponsonby – and innovative pork scratching producer, Graham Jebb from RayGray Snacks.  

We felt that the world deserved a better pork scratching than was currently available, and so we set out to produce one. 

Mr Trotter’s Great British Pork Crackling is what it says it is - made in Britain from British pigs, which are raised to significantly higher welfare standards, and which, in most met cases, are free range. 

95% of scratchings produced in the UK are made from the rind of the 70,000 pigs that are culled each week by Denmark's bacon industry. These are 25 week old mainly Large White pigs. 

Standard scratchings are made from the rind and underlying fat from the pigs' shanks (back legs) above the ankle, just two strips a mere 60–75mm long by 18mm wide by 4–6mm thick. 

Because of Mr Trotter’s unique cooking method, we can use rind from other parts of the pig. That means less wastage. 

Cooked in the traditional way, rind from the rest of the pig produces scratchings that are too hard a bite. 

Mr Trotter’s Great British Pork Crackling is triple-cooked to produce a crunchier, punchier, porkier crackling.

And finally, it’s seasoned with yeast and sea salt and whatever other flavour will bring variety to porky perfection. 

Other flavours followed the Original - Jalapeño and English Mustard - followed to bring variety to porky perfection.