Information about how we make our porky wares.
We take prime cuts of pork which Chef double cooks by hand. It's the double cooking that gives our crackling its awesome mix of crunch and bite, without being gnasher-challengingly hard. The crackling is then seasoned as it cools in one of our unique
We buy all our pork snack meat from a single, fully traceable supplier in Denmark.
When we started the business, we were pork snack fans and not food production experts. We were (and still are) firm believers in sticking to what we do best and letting the experts (like our Chef) guide us on the rest. Chef has tried more rind types
All of our seasonings are made in the UK.
Air and moisture are sworn enemies of porky snacks, but as long as you keep them dry and air sealed, then they will last for months. Typically, stock bought from us has a best before date life of 16 weeks.
Every animal is different, and we don’t believe in overprocessing for the sake of uniformity, so some pieces cook slightly differently from others. We do our utmost to ensure you only get the finest in piggy wares, but if you find something you don’t
As we use dry seasoning, we sometimes get a little separation in transit. We recommend giving your order a little shake before you open it, just to make sure that all the good stuff gets shared around.
We won’t lie: sometimes you get the odd hair on a porky snack. Pigs are naturally hairy, and while the cooking process and our quality control keep our product as follicly challenged as possible, the occasional piece will creep in. Some people see it
You can find all of our piggin ingredients and nutritional info here:https://www.snafflingpig.co.uk/pages/ingredients-nutritional-info