Pork Crackling

Making crispy pork crackling is one of the highlights of having a roast of pork. It is crunchy, salty, and slightly fatty. Just delicious!

Whichever roast you choose to cook, always select one with a generous layer of skin over the top. 

  1. Pat skin dry. Ideally leave it uncovered in the fridge overnight. 
  2. Rub with salt and oil to help the fat render and the skin to puff and crisp.
  3. Weigh the piece of meat and roast uncovered for 25 mins at 450oF, then turn the oven down to 350oF and roast uncovered for 25 mins per 450g/1lb.
  4. If the crackling is not crispy enough, you can put under the broiler, but watch it carefully so it doesn't burn.
  5. Rest the meat for 10-15 mins before carving.

Where to Buy

Locate the Farmers' Markets and Retail Stores that sell our products.

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Cook with Irvings

There are so many delicious options to create with our pork products.

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Order Online

Use our online order form to select your products and pick up location. 

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