Pork cracklings

After the hustle and bustle of pig slaughtering is over, I always take a few minutes to select the good pieces of bacon for cracklings. I usually do this on a large table, where I set aside the thicker ham or pieces with a bit of meat in them. It doesn’t take long before I start the cauldron, and not much is needed – just fresh bacon and a little salt at the end.

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