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      Native Breed Pig's Skin
      Native Breed Pig's Skin

      Native Breed Pig's Skin

      All you need is a hot oven and a pinch of salt to create pork scratching nirvana

      From £3.20
      Pick your size
      • Serves 5
        500g
        £3.20
      • Serves 10
        1kg
        £6.40

      Why we love this

      • Expertly Butchered
      • Free Range
      • Native Breed

      Meet Our Farmers

      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!.

      Ellen

      Edenmoor Quality

      • 100% Recyclable Packaging

        Packed in fully recyclable packaging to reduce waste

      • Sustainably Farmed

        Carefully selected products and sustainably farmed meat

      • Tracked & Next Day Delivery

        Delivered on the day of your choice

      • Our Native Breed Pig's Skin makes the most incredible crispy crackling or pork scratchings. 

        All you need is a hot oven and a pinch of salt to create pork scratching nirvana!

        Our native breed pigs farrow and live outside for their entire lives. They lead an active, outdoor life, spending their time happily grazing, foraging, rooting and wallowing just like pigs should. This means our pork meat has a distinctive, rich flavour and a fantastic texture, which is further enhanced and intensified by the maturing process - we hang all our pork on the bone for three weeks.

      • Free Range Pork

      • Preheat your oven to around 200-220C. 

        Ensure your skin is properly dry and lay flat on a baking tray, making sure that no pieces are overlapping. 

        If the skin is not already scored then do so carefully with a sharp knife or penknife.

        Sprinkle over a generous amount of Pure Sea Salt.  

        Place in a ferociously hot oven for around 25-30 minutes. Keep an eye to make sure the skin does not catch or burn. 

        Remove from the oven and allow to cool. 

        Smash the crackling into good-sized shards.

        It should keep in an airtight tub for a few days, but chances are you'll have eaten it all before then. 

      • Mainland UK

        • FREE - On orders over £150
        • £5.95 - Standard Next-Day & Named Day
        • £9.95 - Pre-12pm Next-Day & Named Day
        • £9.95 - Saturday Delivery

        Deliveries are made Tues-Sat, between 8am to 7pm.

        Highlands & Islands

        • £15.95 - Two Day Service

        Deliveries are made Weds-Fri, between 8am to 7pm.

        Delivery Information
        All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

        Next-day cut off time is typically 12 noon.

      Thoughtfully delivered to your door

      FAQs

      Your questions answered, all in one place.

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      • The rind of the pig, sold separately for making crispy crackling or homemade pork scratchings. All you need is a hot oven and a pinch of salt.

      • Native breed pigs that live outside their whole lives, foraging and rooting. That active outdoor life gives the skin proper texture for crackling.

      • All the pork is hung on the bone for three weeks before being butchered. That maturing process gives the skin the character it needs to crisp up properly.

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