Why not British pork?Updated 3 years ago

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 than you can imagine, and he’s adamant our current source makes the finest crackling in terms of quality and consistency. We’d like to think the product speaks for itself on that front.

That said, we like the idea of using British meat, so we’re committed to moving to a British rind as soon as we’ve found one that Chef is happy with – week in, week out. If you think you could be that supplier, please get in touch.