Crackling

Remove all fat from rind

Cook for 20 minutes in salt and water

Dry Overnight – it must be so dry that it shatters when you fold it

Deep-fry

Add spices – BBQ, Chilly, Chutney, sat and Vinegar

For more information, go to Artisan Meat

To comment or contribute, mail Eben at ebenvt@gmail.com

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