��

Pork Crackling

01/30/2010 - 13:59

Anyone know how to ask for the skin to be left on a pork roast, so that you can get the crackling?? Just had a beautiful loin roast from the butcher, but they cut all the skin off before it is on display, so no nice crunchy bits when roasted. Hope it doesn't all go just to make porchetta.

Comment

Pork rind translates as "cotenna". Actually, crackling is "cotenna arrostita". I think that you must have a friendly butcher and ask for it....

Thanks Gala. Ours is friendly, so will try to get it next time we go there. K

Give the butcher advanced notice, as I guess that he would not have the cut in his cold room with the skin on. Another solution is to buy a piglet, or half a piglet, as I have seen them with the sking on and actually, the crackling is delicious. It melts in the mouth.... Yummy!