Pork scratchings is the British name for deep-fried, salted, crunchy pork rind with fat produced separately from the meat, eaten cold.
Pork scratchings typically are heavy and hard, have a crispy layer of fat under the skin, and are flavoured only with salt.
The pig hair is usually removed by quickly burning the skin of the pig before it is cut into pieces and cooked in hot fat.
In comparison, Crackling is distinguished from normal pork rind in the United Kingdom by the fact that it is cut from a freshly-roasted joint of pork (Usually a Pork loin or Pork chops) after the meat has finished cooking and is usually served warm or hot, before the fat on the underside of the roasted skin can finish cooling down and re-solidifying.

Pork scratchings are sold as a snack food in a variety of common brands.
Unlike the physically large, but relatively light bags of deep-fried skin without the fat sold around the world, in the UK they are sold in relatively small bags which usually weigh between 42 g and 90 g. and are eaten as an accompaniment to a pint of beer in a pub, just like crisps or peanuts.
Scratchings can also be bought from butchers, supermarkets or newsagents.
They have been taken to both the North and South Poles on various expeditions, because of their high energy content.

There are three distinct types.
Traditional scratchings are made from shank rind and cooked just once.
Pork crackling is also made from shoulder rind but is fried twice.
It is first rendered at a low heat, and then cooked at a higher temperature for a less fatty, crispier result, or cut from roasted pork joints to produce heavier but less fatty results.
A more recent development is the pork crunch, which is made from the back rind and again double-fried to become a large, puffy snack.
Some supermarkets now sell just the layer of skin and fat (no meat), in a raw form for home grilling or roasting, or cooked and ready to eat from hot food counters.
The term "crackling" is also often applied to a twice-cooked variety of pork scratchings.
Pork scratchings is the British name for deep-fried, salted, crunchy pork rind with fat produced separately from the meat, eaten cold. Pork scratchings typically are heavy and hard, have a crispy layer of fat under the skin, and are flavoured only with salt. The pig hair is usually removed by quickly burning the skin of the pig before it is cut into pieces and cooked in hot fat. In comparison, Crackling is distinguished from normal pork rind in the United Kingdom by the fact that it is cut from a freshly-roasted joint of pork (Usually a Pork loin or Pork chops) after the meat has finished cooking and is usually served warm or hot, before the fat on the underside of the roasted skin can finish cooling down and re-solidifying.
Pork scratchings are sold as a snack food in a variety of common brands. Unlike the physically large, but relatively light bags of deep-fried skin without the fat sold around the world, in the UK they are sold in relatively small bags which usually weigh between 42 g and 90 g. and are eaten as an accompaniment to a pint of beer in a pub, just like crisps or peanuts. Scratchings can also be bought from butchers, supermarkets or newsagents. They have been taken to both the North and South Poles on various expeditions, because of their high energy content.
There are three distinct types. Traditional scratchings are made from shank rind and cooked just once. Pork crackling is also made from shoulder rind but is fried twice. It is first rendered at a low heat, and then cooked at a higher temperature for a less fatty, crispier result, or cut from roasted pork joints to produce heavier but less fatty results. A more recent development is the pork crunch, which is made from the back rind and again double-fried to become a large, puffy snack. Some supermarkets now sell just the layer of skin and fat (no meat), in a raw form for home grilling or roasting, or cooked and ready to eat from hot food counters. The term "crackling" is also often applied to a twice-cooked variety of pork scratchings.
Pork rind