How are British 'Pork Scratchings' Made? | Food Unwrapped
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- Matt Tebbutt heads to a pork scratching factory to find out how (and where) classic British pork scratchings are made.
Food Unwrapped Season 6 Episode 14
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Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.
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"How pork scratchings are made"
Contains basically none of the process of pork scratchings being made. That's TV.
It seems to be taken from a longer video.
It seems to be taken from a longer video.
they just buy it from danish and fry it
Can we have full episodes, please? I miss the show now I'm no longer living in the UK.
Pirate them
@@TinyBearTim How?
@@justathought...7271 Go on All 4 hundreds of episodes !!! It’s not pirated so u won’t get sued
What a good vin diesel company
I literally get my parents in Georgia, USA to mail me bags of Golden Flake bbq pork rinds and hot chips from the gas station.
You literally get your parents to do this? Wow, you're not messing around. I mean, literally you mean business. Literally.
Heart attack
Pork is a lean meat more so than chicken and lamb
Where I live, pork rinds are called chicharrones.
It's called kerupuk rambak in the country where I lived.
Schweineschwarte here!
Pork bastards is the name given where I live
The texture is a lot different to chicharrones from my experience
let me guess ... MEXICO?
I can't help but think of George R R Martin's Fire and Blood, when he described Aerea Targaryen's death and how her skin looked and smelled like pork crackling.
Seems the Danes have a lot of….skin in the game
Why are the packets so small nowadays? Is there a shortage of pigs and so they're being rationed?
It's so they can sell you air instead of product!
I suggest you eat these chicharrones with boiled cassava and a salad made of thinly sliced cabbage, diced tomatoes, salt, lime juice and chopped cilantro... in Nicaragua they call this dish Vigorón.
pork scratching/crackling is a English & Welsh thing ... we don't eat that stuff here in Scotland ... and like most things English = British
All English people are British, but not all British people are English...same as all scratchings are pork but not all pork is scratchings ;)
And we know why 😂 you don't eat them in Scotland 😂
That’s enough of the helpline bit.
I'm gonna be honest, the helpline bit is useless.
It's from a TV show, it's their intro. Grow up and skip it
Just accept it's part of the way the show goes.
@@DarthCoco there’s pubes in your sandwich. Just accept it and go on.
I love fresh crackling with roast pork, but the last time I had pork scratchings snack food it was far too salty
I understand that and use to find that issue about 4-5 years ago when first getting into it. I personally feel various companies have cut back a bit on the salt.
I use to love pork scratchings, that is until I realised they were fried in 'vegetable oil'. Never purchased any snack, that's fried, since.
I love chicharones ..pork rinds r delicious i never heard them called scratchings lol im from the US so i wouldnt kno
In the South we refer to fried pork rinds “crackling”. I wonder what other word are used for this high cholesterol but utterly delicious snack food
Same down under.
I've always known crackling to be the rind when it's cooked on a roast joint, belly is best. If it's cooked after it's been peeled then it's scratchings...
Yeah, the southern cracklings in a proper restaurant crack and pop for a few minutes, before you injest the cholesterol goodness
pork scratching/crackling is a English & Welsh thing ... we don't eat that stuff here in Scotland ... and like most things English = British ... that will be entirely rue when Scotland leaves the UK next year
@@SaorAlba1970 "we don't eat that stuff here".....
In true pantomime fashion : Ohh yes I do
Do they use seed oils in the cooking process?
I’m sorry but that’s got to be nonsense. I’d like to bet it’s got a lot more to do with price then how it’s processed.
I had a huge addiction to scratchings around 2018 & then one of them had alot of prickly hairs on it & I was put off 🤢
Recently got back into them but not eating them as much as I used to
The hair is the best bit 😅
@@Jack-lo3kyReally is!
It put me off too 😭
I'm from Newcastle and we call it crackling .
Put some hot sauce on it
I love pork crackling, but I tried Mr Porky and didn’t like it as much. Not horrible, but not great either. Not sure why.
I agree with this. I find that the best scratchings are the big bags of them the butchers sell!
Mr Porky are a sad excuse for a scratching. Simmons are the king
Very salty too
Yeah well soon u will be using local products. Importation taxs
We call it "chicharon" in philippines..
Bro touching them all bare handed kmt
I'd say Denmark. When I used to work at a meatworks in Australia.. most of it was from Denmark, then Canada
danish bacon is better aswell
Currently sat eating a bag watching this. Poor pigs… but taste so good 😂😂
🇩🇰🇩🇰🇩🇰
Just one factory 20.000 pigs a day.
Most baby back ribs in the USA come from Denmark. Supposedly the Danes considered the ribs almost a waste product, whereas most of us Americans consider them something special. Mutual benefit.
Im danish - ribs really arent a big thing here, although american influence has seen them make a comeback.
So now we can eat leather shoes?
I'm from Wigan me!
Chicharrones🔥
In the South we call it “Crackling”. Scratchings sounds weird.
In Britain we generally call this stuff cracklin as well. But when its in little chunks as a snack its called scratchings, maybe its from offcuts of larger crackling.
You are all a bit silly down south
no in south england we call it scratchings too
Muster. Not mustard.
40 tons a week? Damn, thats alot of nummer nums.
Now I want some Chicharon
Not sure the pigs would agree
The pigs are dead, they don't care.
@@dougaltolan3017 really? thanks for clarifying dougal
those are gross and burned and look old!
the best are from freshly butchered hogs that you make yourself!
How deliciously horrific. All the inhuman goodness!
Lo ely
AS long as you do videos about vegetation, I am ok with that and watch them, but when it gets to animals, I not only do not watch, I give you a thumb down.
I feel bad for the vegetables. They already cannot express their pain and emotions themselves and now some humans are only favouring the animals and speaking up for the animals but never the plants.
Why? Are you an angry vegetarian? It’s counterintuitive for you to thumbs down a show that actually shows the reality (and cruelty) of factory farming.
Give it a thumbs down all you want 😅 It doesn't show anymore so the joke is on you!! Hahahaha