Pork scratchings
From Freepedia
Pork scratchings or pork cracklings, a popular snack food in some parts of the United Kingdom, are not the same as pork rinds even though both are snack foods made from pig skin. Pork Scratchings are heavier, harder and have a crispy layer of fat under the skin, flavoured with salt.
The consensus of opinion is that they originated in the West Midlands also known as the Black Country area of England. The Black Country is named after its roots in the Industrial Revolution and continuing role as a centre of heavy engineering and mining which in days gone by was said to cover the area in grime and soot.
It would seem that Pork Scratchings were very much a food of the working classes with origins back in the 1800's when it was produced as part of the tradition of families keeping their own pig at home and feeding it up for slaughter.
In modern times the fine layer of hair is removed from the skin by burning; however this is not completely effective and some pieces still have the hair attatched.
Butchers started selling pork scratchings in the 1930's, calling it Crackling (a word synonymous with pork scratchings in the UK). This early version was soft underneath and crunchy on top.
