Pork Skin — For Crackling

Pork Skin — For Crackling — The Simplest, Greatest Snack

Pure pork skin, sourced from our own pasture-raised pigs. That's it. What you do with it is up to you, but we'll give you the method for turning it into the crunchiest, most satisfying crackling you've had outside of a good roast. The secret to great crackling is the quality of the skin and the technique — and you're already ahead on quality. Our pigs live outdoors and develop a thicker, more natural skin than factory-raised animals, which means it renders and blisters the way crackling is supposed to.

This is also the most economical product in our range — we believe in using every part of the animal, and the skin is too good to discard. Whether you're topping a pork belly roast, making chicharrones, or adding texture to a dish, this is the starting point. At a dollar or two, it's the best value thing we sell.

From the Farm

• Pasture-raised pork from our family's Granite Belt farms
• No added hormones or antibiotics — ever
• Nose-to-tail product — nothing goes to waste at Banksia Springs
• Naturally thick skin from outdoor-raised pigs — blisters and crisps better than factory skin

Cook It Right

Perfect Oven Crackling: Score the skin in a tight crosshatch with a sharp knife — 1cm intervals, cutting through the skin but not deep into the fat. Pat completely dry with paper towels. Rub generously with fine salt, working it into every score. Leave uncovered in the fridge for at least 4 hours (overnight is better) to dry out further. Place on a rack over a tray. Roast at 230°C for 25–30 minutes, watching carefully. The skin will blister, bubble, and turn deep golden. Once crackling is set, it won't soften — but it can burn. Allow to cool 5 minutes before breaking into pieces.

Chicharrones (stovetop deep-fry): Cut skin into 3x3cm squares. Boil for 30 minutes until softened. Drain and dry thoroughly on a rack overnight. Deep-fry in neutral oil at 200°C in small batches — they'll puff dramatically in 30–60 seconds. Drain on paper towel and season immediately with salt and your choice of spices (smoked paprika, lime, chilli).

Pan Crackling: Cut into thin strips. Place skin-side down in a cold heavy pan. Bring to medium-high heat. Press flat with a weight (another pan works). Cook 8–10 minutes until golden and crisp. Season and serve as a snack or garnish.

Serves: As a snack — 2–4 per pack | As a garnish — many more
Storage: Refrigerate up to 5 days | Freeze up to 6 months