USA: Cracklings

Australia & New Zealand: Pork Crackle

Latin America: Chicharrones

France: Grattons

Netherlands: GKnabbelspek (nibbling bacon)

Canada: Scrunchions

Quebec: Oreilles de Christ (Christ Ear)

In Honduras, scratchings are deep fried in a pot at the beach on Sundays and garnished with fried green plantains or fried breadfruit and coleslaw.

In Mexico and the USA, snack food companies have produced a vegetarian version of the deep-fried snack with chilli and lime flavours

In China, scratchings are considered to have certain medicinal properties including being good for cardiovascular and cerebro-vascular systems
Scratchings History Scratchings are thought to have originated in the Birmingham/Black Country ara of the midlands in 1800’s, and that area stills hosts the majority of Scratching producers today. By the 1930’s, more and more Black Country Butchers entered the fray, adding Pork Scratchings to their wide list of meaty offerings. The Rind 95% of British produced pork scratchings are made from the rind of the 70,000 pigs that are sourced from Denmark and other European countries. These are 25 week old mainly Large White pigs.

Standard scratchings are made from the strips of rind and underlying fat from the pigs' back legs, just above the ankle.

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

Belly rind is turned into bio-fuel, or makes its way to China or to fashionable restaurants.
The Radical Mr Trotter We use a revolutionary preparation and cooking process, which means we can use more of the pig's rind and produce a crunchier, punchier, porkier crackling. But we are sworn to secrecy about it’ Pork scratchings trivia UK Sales: Sales of scratching increased by 50 per cent during the 2014 World Cup.

The total UK pork scratching market is currently estimated at £28 million.
Main Consumption Areas:
- Sheffield
- Lancashire
- Newcastle
- Birmingham
- Worcester