But why? As New Historian reports, Richard W. Redding , a professor of anthropology at the University of Michigan recently published a study attempting to decipher the historical origins of this cultural trend. He writes that archeological and anthropological evidence shows that between 5, and 2, B.
The leaf of the pig was sometimes used, which is the layer of fat around the kidneys. The leaf was boiled, the top skimmed off which produced the Scratchings, they were very crispy and served with salt. The leaf was mentioned again by a lady from Cradley Heath whose daughter liked the softer Scratchings produced after making lard.
Local butchers would come round to slaughter and prepare pigs on request. One lady from Cradley Heath told how her local Butcher in Cradley Road would cook Scratchings in large aluminium barrels and sell them in quarters or 2 ounces loose. They called it Crackling and it was soft underneath and crunchy on top. Today Pork Scratchings are big business within the snack industry and over 20 million bags a year are being sold via supermarkets, pubs and a host of other outlets throughout the UK.
New products have been developed and added to the range such as Pork Crunch and Pork Crackling and these have encouraged new consumers to become fans of this classic British snack.
With the explosion of the internet in recent years there are now a number of sites found on the web who specialise in all things Pork Scratchings. Britain has its beloved Pork Scratchings but many other countries around the world also enjoy similar products with their own local twist. Nearer to home in Europe the Spanish eat a range products made from various cuts of pork rind as part of their famous Tapas appetisers which are often eaten in bars and cafes along with a lunchtime or early evening drink.
An alternative theory of where Pork Scratchings were invented came from a gentleman who contacted us to say that his father's family originated from the south of Spain a little town called Villanueva de Algaida , where they kept livestock, including pigs. The pigs were allowed to wander free in the orchards, where they ate fruit and acorns, which helped produce the classic taste of the great Iberico ham.
Some parts of the world with periods of cold climate, such as northern Europe were able to keep their fresh sausage without refrigeration, during the cold months. They also developed a process of smoking the sausage to help preserve the meat during the warmer months. The hotter climates in the south of Europe developed dry sausage, which did not need refrigeration at all.
Basically people living in particular areas developed their own types of sausage and that sausage became associated with the area. The manufacture of sausages began over two thousand years ago, and it is still a growing industry. While some of its basic practices are almost as old as civilisation, the industry is constantly adopting new developments in processing in the light of later scientific and technical knowledge. Thereafter the word for sausage occurs with frequency in Greek writings.
Sausages were probably first invented as a means of preserving blood, offal, and small scraps of meat in convenient edible containers—the stomachs and intestines of the slaughtered animal. The earliest known reference to sausage dates to Greece in the eighth or ninth century B. Rolling from side to side as a cook turns a sausage, big with blood and fat, at a scorching blaze, without a pause, to broil it quick. In form, sausages may be patties of freshly chopped and seasoned meat or they may be stuffed in casings, dried, fermented, smoked, or produced using any combination of these techniques.
The meats can be ground exceedingly fine weisswurst or simply cut into large chunks headcheese. Some are eaten cooked, using any of the traditional methods for cooking meats, while some are so heavily cured and smoked that they can safely be eaten raw salame crudo. Pigs were first commercially harvested in Cincinnati, which became known as Porkopolis. More pork was packed there than any other place in the mid- s. Moving pigs to market in the s was no small undertaking. Between 40, and 70, pigs were driven from Ohio to eastern markets in any one year.
The refrigerated railroad car transformed the meat industry when it was introduced shortly after the Civil War. Joseph, Mo.
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