How to get perfect pork crackling
Dry skin, hard salt and the heat at the right end of the cook. The method we use on a 60kg hog, scaled down to the joint in your oven, with the fixes for when it goes wrong.
Notes on hog roasts, fire and feeding people outdoors.
Dry skin, hard salt and the heat at the right end of the cook. The method we use on a 60kg hog, scaled down to the joint in your oven, with the fixes for when it goes wrong.
The traditions, the myth about flavour, and the honest answer — including what really happens to an apple over seven hours of fire.
More to come. If there is something you have always wondered about hog roasts, fire or crackling, ask us — the good questions tend to become the good posts.
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