Crackling good piece of advice
PIG ring commentator Barrie Turner from Crowle, near Scunthorpe, told spectators the recipe for perfect crackling.
It involved picking a cut with three-quarters of an inch of fat, scoring it through to the meat with a Stanley knife before coating it with cooking oil and salt, and giving it maximum heat for 45 minutes before turning down the oven. He said: “Oil it, salt it, blast it and you will get crackling better than any pork scratching you ever had – guaranteed.”
Mr Turner also explained why “perfect” animals were important. “One boar can sire 3,000 piglets. That could mean 3,000 copies of any weakness.”