Beerpig Fresh Pork Scratchings: A Crispy Revolution

Step aside stale, packet scratchings, Beerpig has transformed the classic pub staple into a truly gourmet experience.

History & Origins

Founded in 2019 by two entrepreneurs from Rotherham, Beerpig emerged when co‑founder John Walker discovered that warming pork scratchings significantly enhanced their flavour. 

What started as a kitchen experiment evolved into supplying scratchings warmed straight from a purpose‑built cabinet in over 250 UK pubs. Including one my wife and I were visiting today when we first found out about Beerpig pork scratchings. 

Even during the pandemic they pivoted swiftly to online sales and Amazon, earning rave reviews and expanding rapidly 

What Makes Them Special?

Double hand‑cooked from premium British pork rind for peak crispness and flavour 

Served warm in pubs, reaching you at around 50 g portions directly from a Beerpig warmer 

Available in eye‑catching 675 g presentation jars or refills in 500 g and 1 kg bags, perfect as a gift or for sharing at home 

shop.thegreenshopsheffield.co.uk

Tasting Notes

Expect a rich, golden crunch with each and every bite. Beerpig scratchings are high‑protein, low‑carb, and lighter than you’d think, thanks to their carefully balanced fat content.

From Amazon reviews, fans love the texture and value, though a few pieces may be softer inside the curl, most pieces are crispy and flavourful. The jar is often described as handy to reuse, too 

Serving Suggestions

Warmed in‑pub via Beerpig’s custom cabinet, served in porcelain dishes to cut plastic use and enhance presentation 

At home, open the jar and nibble straight from it—great for pairing with ales or craft beers, or even repurposing crushed scratchings in cooking 

Innovation meets tradition: warm scratchings bring a modern twist to a classic snack

Consistently high quality: from sourcing to cooking and serving

Gift appeal: the presentation jars have proven popular as unique and well‑received gifts 

Beerpig’s fresh pork scratchings offer a crunchy, flavour‑packed snack experience that elevates the classic pub favourite. Whether warmed in a bar or enjoyed at home, they strike a perfect balance of tradition, quality, and innovation. Ideal for sharing, gifting—or simply crunching solo with a pint in one hand.

https://www.beer-pig.co.uk

Why We Should Declare June as National Bacon Month – Celebrating Quality, Sustainability, and Flavour

When it comes to culinary icons, bacon remains a firm favourite across the UK – versatile, indulgent, and undeniably delicious. 

But what if we went a step further and declared June National Bacon Month? 

Not just a celebration of the familiar rasher in your breakfast bap, but a month-long ode to high-quality, high-welfare, responsibly sourced bacon and its lesser-known by-products.

In this blog post, we're making the case for why June deserves to be dedicated to bacon — the right kind of bacon.

Why Bacon Deserves a Month of Its Own

Bacon has been part of the British culinary tradition for centuries, from traditional back bacon in a fry-up to streaky bacon wrapped around sausages at Christmas. But beyond its familiar comforts lies a growing movement: a demand for better bacon — ethical, flavourful, and free from unnecessary additives.

June is the perfect month for National Bacon Month. It marks the beginning of summer, bringing with it the scent of weekend BBQs and alfresco breakfasts. It’s the season of food festivals, garden parties, and leisurely Sunday brunches – all ideal settings for showcasing bacon in its best forms.

Quality Over Quantity: High-Welfare, High-Quality Bacon

Not all bacon is created equal. Supporting National Bacon Month gives us a chance to shift focus from mass-produced supermarket packs to bacon from small-scale, high-welfare farms. Look for bacon that's:

Outdoor-reared or free-range, ideally RSPCA Assured or certified by the Soil Association

From heritage or rare breed pigs, known for their depth of flavour and ethical rearing

Cured naturally, often by hand, using traditional methods

By celebrating bacon in this way, we not only support British farmers but also encourage consumers to ask where their meat comes from and how it’s been produced.

The Nitrate-Free Revolution

For many, bacon’s only downside has been its traditional curing process, which often includes sodium nitrates – linked to health concerns when consumed in excess. Fortunately, a new wave of artisanal producers is leading the charge with nitrate-free bacon, cured naturally with sea salt and fruit extracts.

National Bacon Month would be the perfect opportunity to highlight and promote these healthier, cleaner alternatives, encouraging consumers to make informed choices without compromising on flavour or texture.

Bacon Beyond the Rasher: Lard, Scratchings and Sustainability

Bacon doesn’t stop at breakfast. A celebration of bacon should also shine a light on its derivatives, many of which are rooted in zero-waste, nose-to-tail eating principles.

Lard: Once vilified, lard is making a comeback as a natural, sustainable fat. Ideal for pastry, roast potatoes, and frying, lard is flavourful, affordable, and far less processed than many modern cooking oils.

Pork Scratchings: When made from high-quality pig skin and minimal ingredients, pork scratchings become a nostalgic yet modern bar snack – rich in protein and satisfying with a pint.

Bacon Drippings: Don’t toss that leftover fat – use it to season greens, roast vegetables, or make a truly decadent bacon gravy.

By embracing these elements, National Bacon Month could encourage consumers to reduce waste and rediscover traditional ingredients with a modern, health-conscious twist.

Supporting Local, Artisan Producers

This movement also provides a platform for British bacon producers — many of whom are independent butchers and farms – to gain visibility. From traditional Wiltshire cure to dry-aged Suffolk bacon, these producers bring craftsmanship and passion to the table. A month dedicated to bacon could inspire more people to visit their local farmers’ markets, discover new varieties, and learn about curing methods.

What Could National Bacon Month Look Like?

Imagine a June filled with:

Bacon pop-ups and markets featuring nitrate-free and heritage bacon

Workshops on traditional curing methods

Tasting menus and recipe contests showcasing bacon in unexpected ways – think bacon-washed cocktails or vegan dishes paired with lard-based pastry alternatives

Retail spotlights promoting British, high-welfare bacon brands

Charity tie-ins supporting sustainable agriculture or food poverty projects through bacon sales

Let’s Make It Official

Food months are about more than just consumption — they’re about culture, awareness, and celebration. National Bacon Month in June would offer a delicious yet meaningful way to:

Champion British farming and ethical animal welfare

Encourage sustainable eating practices

Showcase healthier, nitrate-free bacon

Reclaim traditional by-products like lard and scratchings with pride

So here's to the bacon butty, the smoky strip atop your salad, the drippings in your roast potatoes, and everything in between. Let’s celebrate bacon — properly.

Let’s make June National Bacon Month. Who’s in?

https://nationalpigassociation.co.uk

https://ahdb.org.uk/pork

Faggots with Onion Gravy — A Hearty Welsh Classic

Rich, comforting, and steeped in working-class history, faggots with onion gravy have long been a staple on Welsh dinner tables. 

Made from minced pork offal, breadcrumbs, and herbs, these robust meatballs were traditionally a way to make the most of every part of the animal — true to the thrifty, no-nonsense roots of Welsh cooking.

Today, they’re appreciated not just for their practicality but for their deep, satisfying flavour — the kind of meal that warms you through from the inside out.

From Butcher’s Scraps to Culinary Treasure

Faggots date back centuries and were a common feature of rural and industrial communities across South Wales, especially in the Valleys and former mining towns. Historically made by hand in local butcher shops, they were often served as affordable comfort food — doused in a rich onion gravy and nestled next to creamy mashed potatoes and garden peas.

Welsh butchers would typically use a blend of pig’s liver, heart, and belly, seasoned generously with sage and pepper, then wrap the mixture in caul fat to hold it together while roasting.

A Dish with Regional Heart

While the dish is also found in parts of England (especially the Midlands), Welsh-style faggots are distinctive for their liberal use of offal, bold seasoning, and deeply savoury onion gravy. They are particularly associated with South Wales communities such as Merthyr Tydfil, Pontypridd, and Swansea.

In modern Welsh kitchens, faggots might now be made with pork mince instead of offal, but the essence of the dish — economical, earthy, and deeply nourishing — remains intact.

Traditional Recipe: Welsh Faggots with Onion Gravy

Ingredients:

For the faggots:

300g pig’s liver (or a mix of liver, heart, and belly pork), finely minced

200g pork mince

1 small onion, finely chopped

1 tsp dried sage

½ tsp thyme

Salt and pepper to taste

1 egg

75g fresh breadcrumbs

(Optional: caul fat for wrapping)

For the onion gravy:

2 medium onions, thinly sliced

1 tbsp plain flour

500ml beef or pork stock

1 tbsp Worcestershire sauce

1 tbsp oil or beef dripping

Method:

Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

Mix the faggot ingredients together thoroughly in a large bowl. Shape into small balls (about the size of a golf ball). If using caul fat, wrap each ball to hold its shape.

Place on a baking tray and roast for 30–40 minutes until browned and cooked through.

Meanwhile, heat the oil in a pan, and slowly cook the onions until soft and golden.

Stir in the flour, cook for a minute, then gradually add stock and Worcestershire sauce. Simmer until thickened.

Serve faggots hot, ladled with onion gravy, alongside mashed potatoes and peas.

Why Faggots Still Matter

Faggots are more than just a dish — they’re a symbol of resilience and resourcefulness, of communities making the best of what they had, and doing so with flavour and pride.

As Welsh food culture experiences a revival, these humble meatballs remind us that true culinary heritage doesn’t always come with polish — sometimes, it comes with onions, gravy, and generations of tradition.

Exploring the Great British Delicacy: Black Pudding

When it comes to traditional British cuisine, few dishes spark as much intrigue and debate as black pudding. 

This iconic delicacy, with its rich history and distinctive flavour, holds a special place in the hearts of many across the UK. Whether you’re a lifelong fan or a curious newcomer, black pudding is a culinary experience worth exploring.

What is Black Pudding?

Black pudding is a type of blood sausage, usually made from pork blood, fat, and oatmeal or barley. These ingredients are mixed with seasonings like pepper, salt, and herbs, then encased and cooked to create a firm, sliceable sausage. Its dark colour and unique texture are instantly recognisable, making it a standout addition to any meal.

A Brief History

The origins of black pudding can be traced back centuries, with variations of blood sausages appearing in many cultures worldwide. 

In Britain, black pudding has been a staple since at least the Middle Ages, when resourceful cooks sought to make use of every part of the animal. (The old expression is that you can use any part of a pig but the squeal.)

Over time, it became particularly associated with regions like Lancashire and the Black Country, where local recipes elevated it to an art form.

How is Black Pudding Made?

Traditional black pudding recipes vary slightly depending on the region, but the core ingredients remain consistent. 

Fresh pork blood is combined with fat (often suet or lard) and a cereal filler like oatmeal. The mixture is seasoned, stuffed into casings, and boiled or steamed until fully cooked. The result is a product that can be sliced, fried, or grilled, depending on preference.

Modern producers have introduced variations, including gluten-free and vegetarian options, to cater to diverse dietary needs. However, purists often argue that nothing beats the traditional recipe for authenticity and flavour.

How to Enjoy Black Pudding

Black pudding is incredibly versatile and can be enjoyed in numerous ways:

Full English Breakfast: The most iconic pairing, black pudding is a staple of the traditional fry-up, served alongside eggs, bacon, sausages, tomatoes, and toast.

As a Starter: Many fine dining restaurants have reimagined black pudding as an elegant starter, often pairing it with scallops, apple compote, or mustard dressing.

In Stews and Pies: Black pudding can add depth and richness to hearty dishes like stews, casseroles, and meat pies.

As a Snack: Sliced, fried, and served with a dollop of chutney or pickle, black pudding makes a satisfying snack or light meal.

Health Benefits and Nutritional Value

Despite its indulgent reputation, black pudding is surprisingly nutritious. It’s high in protein and iron, making it a valuable addition to a balanced diet. However, it’s also relatively high in fat and salt, so moderation is key.

A Controversial Treat

Black pudding is not without its detractors. Its primary ingredient—blood—can be off-putting to some, while others find its rich, earthy flavour an acquired taste. Nonetheless, for those who appreciate its unique qualities, black pudding is a culinary treasure that embodies the resourcefulness and creativity of British cuisine.

Where to Find the Best Black Pudding

For an authentic experience, head to markets and butchers in regions like Bury, Lancashire, which is renowned for its black pudding. Many producers have won accolades for their recipes, ensuring a high-quality product that showcases the best of British tradition.

Final Thoughts

Black pudding is more than just a dish; it’s a symbol of Britain’s culinary heritage. Its enduring popularity speaks to its versatility and the deep connection it fosters with those who savour it. Whether you’re enjoying it as part of a hearty breakfast or exploring modern interpretations, black pudding remains a must-try delicacy for anyone looking to experience the true flavours of Britain.

A popular producer of black puddings is the Bury Black Pudding Company of Bury, Lancashire. 

https://www.buryblackpuddings.co.uk

Mastering the Perfect Roast

Roasting meat to perfection is both an art and a science. Whether it's a Sunday roast or a festive feast, achieving the perfect roast requires the right techniques, the finest ingredients, and a touch of patience. 

Here’s your guide to mastering the perfect roast.

Choosing the Right Meat

The foundation of a great roast begins with selecting high-quality meat. Here are some popular choices:

Beef: Opt for a rib roast, sirloin, or fillet. Ensure it has a good marbling of fat for flavour.

Lamb: A leg or shoulder of lamb is ideal for roasting.

Pork: Choose a loin or shoulder joint, preferably with the rind on for that perfect crackling.

Chicken: A free-range whole chicken provides the best flavour and texture.

Preparation is Key

1. Seasoning

Generously season your meat with sea salt and freshly ground black pepper. For additional flavour, consider using herbs like rosemary, thyme, or garlic.

2. Room Temperature

Take the meat out of the fridge about an hour before roasting to bring it to room temperature. This ensures even cooking.

The Perfect Roast Beef

Ingredients:

2kg rib of beef

2 tablespoons olive oil

Sea salt and freshly ground black pepper

3 sprigs of rosemary

Method:

Preheat the Oven: Preheat your oven to 220°C (fan 200°C)/425°F/gas mark 7.

Prepare the Meat: Rub the beef with olive oil, salt, pepper, and rosemary.

Searing: In a hot pan, sear the beef on all sides until browned. This locks in the juices.

Roasting: Place the beef in a roasting tin. Roast for 20 minutes at the high temperature, then reduce to 180°C (fan 160°C)/350°F/gas mark 4 and continue roasting. Calculate cooking time: for medium-rare, roast for 15 minutes per 450g plus 15 minutes.

Resting: Remove from the oven and cover with foil. Let it rest for 20 minutes. This allows the juices to redistribute, making the meat tender.

The Perfect Roast Chicken

Ingredients:

1.5kg free-range chicken

1 lemon, halved

4 garlic cloves

2 tablespoons butter, softened

Sea salt and freshly ground black pepper

Fresh thyme

Method:

Preheat the Oven: Preheat to 200°C (fan 180°C)/400°F/gas mark 6.

Prepare the Chicken: Stuff the cavity with lemon halves and garlic. Rub the skin with butter, and season with salt, pepper, and thyme.

Roasting: Place the chicken in a roasting tin. Roast for 20 minutes per 450g plus 20 minutes.

Basting: Baste the chicken with its juices halfway through cooking.

Resting: Once cooked, cover with foil and rest for 15 minutes before carving.

Achieving Perfect Crackling on Roast Pork

Ingredients:

2kg pork shoulder with rind

Sea salt

Olive oil

Method:

Preheat the Oven: Preheat to 240°C (fan 220°C)/475°F/gas mark 9.

Prepare the Pork: Score the rind with a sharp knife. Rub with olive oil and a generous amount of sea salt.

Roasting: Roast at the high temperature for 30 minutes. Reduce to 180°C (fan 160°C)/350°F/gas mark 4 and continue roasting for 25 minutes per 450g plus 25 minutes.

Resting: Rest the meat under foil for 20 minutes before serving.

Accompaniments

A perfect roast isn’t complete without its accompaniments. Here are a few classic British sides:

Yorkshire Puddings: Light and fluffy, these are a must with roast beef.

Roast Potatoes: Crispy on the outside, fluffy on the inside. Parboil, shake in the pan to rough up the edges, and roast in hot oil or fat.

Vegetables: Carrots, parsnips, and Brussels sprouts are traditional choices. Roast with a drizzle of honey and thyme.

Gravy: Made from the meat's roasting juices, thickened with a bit of flour and enhanced with stock.

Final Tips

Use a Meat Thermometer: For precision, use a thermometer to check the internal temperature. For beef: 50°C for rare, 60°C for medium, and 70°C for well done.

Rest the Meat: Always rest your meat after roasting to ensure it stays juicy.

Quality Ingredients: The better the ingredients, the better the final dish.

Mastering the perfect roast takes practice, but with these tips and techniques, you’ll be well on your way to creating a memorable meal every time. Happy roasting!

Exploring the Finest Pork Pies in the UK

The humble pork pie, a quintessentially British delicacy, has graced our tables for centuries. With its rich history and delectable taste, it remains a firm favourite across the UK.

Here, we explore some of the best pork pies available, celebrated for their craftsmanship, flavour, and tradition.

Melton Mowbray Pork Pie

No discussion of pork pies would be complete without mentioning the Melton Mowbray pork pie. 

Originating from the town of Melton Mowbray in Leicestershire, these pies are protected by a geographical indication status, ensuring they can only be made within a specific area using traditional methods. 

Melton Mowbray pies are renowned for their hand-formed, slightly irregular shape and the use of fresh pork, which is chopped rather than minced. The pastry is hot water crust, giving it a deliciously crisp texture. Dickinson & Morris, one of the oldest bakers in the region, offers some of the finest examples of this pie.

1. Mrs. King's Pork Pies

Hailing from Melton Mowbray, Mrs. King's pork pies have been a staple since the 1850s. Using a family recipe that has been handed down through generations, these pies boast a traditional, time-honoured taste. The balance of succulent pork, perfectly seasoned with a mix of spices, and the rich, golden crust makes Mrs. King's pies a true standout. https://www.mrskingsporkpies.co.uk

2. Walkers Charnwood Pork Pie

Walkers Charnwood Bakery, based in the heart of Leicestershire, is another esteemed name in the pork pie world. Their pork pies are distinguished by a carefully crafted hot water crust pastry and a well-seasoned filling that blends pork with a subtle mix of spices. The result is a pie with a robust flavour that is perfect for a picnic or a snack. https://www.samworthbrothers.co.uk/our-businesses/walker-son

3. Wilson's Butchers Pork Pies

For those in the North of England, Wilson's Butchers in Leeds is a go-to for exceptional pork pies. Wilson's takes pride in their artisan approach, using locally sourced ingredients and traditional baking techniques. Their pork pies are renowned for their hearty, satisfying filling and perfectly baked crust, making them a favourite among locals and visitors alike. https://www.wilsonsbutchers.co.uk

4. Brays Cottage Pork Pies

Brays Cottage in Norfolk offers a slightly different take on the classic pork pie, with unique and innovative flavours that have earned them a dedicated following. Their range includes the traditional pork pie, as well as more adventurous variations such as pork and stilton, and pork and onion marmalade. Brays Cottage pies are celebrated for their high-quality ingredients and the depth of flavour in each bite. https://www.perfectpie.co.uk

5. Brockleby's Pork Pies

Brockleby's, a family-run business based in Leicestershire, produces a range of award-winning pork pies that celebrate traditional recipes while embracing modern quality standards. Their signature "Mowbray Pie" is a classic example, with a rich, meaty filling and a perfectly crisp pastry. Brockleby's commitment to sustainability and local sourcing further enhances their reputation as purveyors of fine pork pies. https://www.brocklebys.co.uk/shop-list

6) Eley's Pork Pies of Ironbridge: A Taste of Tradition

Nestled in the historic town of Ironbridge, Shropshire, Eley's Pork Pies have carved out a reputation for excellence that spans over 50 years. Renowned for their dedication to quality and tradition, Eley's has become synonymous with the classic British pork pie, delighting locals and visitors alike with their delectable creations.

Eley's Pork Pies began their journey in 1960 when John and Ruby Eley established their bakery in Ironbridge. From the outset, the Eley family committed to using only the finest ingredients and traditional baking methods, a commitment that continues to this day. The result is a pork pie that not only honours the rich heritage of British baking but also delivers on taste and quality. https://eleysporkpies.co.uk

Conclusion

The UK boasts a rich tapestry of pork pie makers, each bringing their own unique twist to this beloved British classic. Whether you prefer the traditional Melton Mowbray style or are looking to explore innovative flavours, there's a pork pie out there to satisfy every palate. 

So, next time you're planning a picnic, packing a lunch, or simply craving a hearty snack, consider indulging in one of these top-notch pork pies. The delicious blend of history, tradition, and exceptional taste is sure to make it a memorable experience.

Rare Rare Breed Saddleback Pork Available At Cranston

This April and May, Cranstons are offering customers the chance to try traditionally-reared Saddleback Pork. Local rare breed farmer Sarah Harden of Brougham Hall Farm, Penrith, ensures her pigs are outside all year and mature more slowly than modern commercial breeds, giving the meat a unique flavour, deep colour, and succulent texture.

Sarah has a small herd of Saddlebacks and is as passionate advocate of the need to support Britain's traditional pig breeds. She is confident that Cranstons customers will notice the difference when compared to commercial breeds, as her pigs are matured slowly for a minimum of six months and are fed on a cereal-based nut, supplemented by farm haylage and seasonal fruit, adding to the pigs' flavour.

Sarah says, "My herd is reared as nature intends. They live outdoors for three hundred and sixty five days of the year in arcs or shelters in large paddocks, and this allows them to live as naturally as possible, rooting, wallowing, and lying out in the sun. Combined with the fact that they are slow-grown and fed a traditional diet, this gives the pork a wonderful taste--it tastes like pork used to taste!"

With the growth of high yield commercial pork breeds in the 1960's Britain's traditional pork breeds fell into decline. The decision of key rare breed society members in the 1980s to start selling rare breed meat ('conservation by consumption') has been fundamental in rescuing breeds like the Saddleback. Specialist food shops have found a real demand amongst customers for rare breed meat, with its depth of flavour. This renewed demand which has made it commercially viable to rear rare breeds, returning national herd numbers to healthy levels.

Saddleback Pork is the latest 'speciality meat' to be promoted by Cranstons, following the success of other meats such as Herdwick Lamb and Salt Marsh Lamb.

Roger Cranston said, 'Alongside our standard locally sourced meats, Cranstons feature a number of regional specialities throughout the year, giving our customers the chance to try something a bit different. We are particularly excited to be working with Sarah to bring our customers traditional Saddleback pork. Alongside the traditional roasting and frying cuts, we will be producing a highly-spiced, "old-Fashioned Saddleback Pork Cumberland Sausage."'

Brougham Hall Farm Saddleback Pork is now available at Cranstons flagship Cumbrian Food Hall, as well as via their website, www.cranstons.net