Know what’s on your plate
Pork scratchings
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 580 kcal —
- Protein 54 g 108%
- Carbohydrate 0 g 0%
- Fat 40 g 52%
- Saturated fat 14 g 68%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 1252 mg 54%
- Cholesterol 119 mg 40%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 1.8 mg 11%
- Pantothenic acid (B5) 0.34 mg 7%
- Vitamin B6 0.02 mg 1%
- Biotin (B7) 14 µg 47%
- Folate (B9) 23 µg 6%
- Choline 164 mg 30%
Minerals
- Calcium 27 mg 2%
- Iron 0.67 mg 4%
- Magnesium 9.7 mg 2%
- Phosphorus 96 mg 8%
- Potassium 146 mg 3%
- Zinc 0.59 mg 5%
- Copper 0.17 mg 19%
- Manganese 0.05 mg 2%
- Selenium 13.6 µg 25%
- Iodine 0 µg 0%
Similar foods
Questions about Pork scratchings
What are pork scratchings made from?
They are pieces of pig skin, usually with a layer of fat attached, that are fried until the skin blisters and turns crisp. The fat left beneath the skin gives them a denser, richer bite than many pork-skin snacks.
How do you make pork scratchings at home?
Cut pork rind with some fat attached into small pieces, dry it thoroughly and fry in hot oil in small batches until puffed and crisp; drain well and season while warm. Take care: damp rind can make hot oil spit, so pat it very dry before frying.
How should you store pork scratchings so they stay crisp?
Once completely cool, keep them in an airtight container in a cool, dry place. If they soften, spread them on a tray and warm briefly in a low oven, watching closely so the fat does not scorch.
What do you serve with pork scratchings?
They are often served as a pub snack with mustard or a sharp, tangy dip, which cuts through their richness. Crumble them over soup or use them as a savoury topping when you want a crunchy, salty bite.
Are pork scratchings the same as pork crackling?
Not usually: pork scratchings are a snack made from rind, often with fat still attached, while crackling is the crisp skin cooked on a roast joint. Pork scratchings are typically more compact and fatty; crackling is often served in larger pieces alongside the meat.
Are pork scratchings high in protein?
Yes. A 30 g handful provides 16 g of protein, but it is also rich in fat and salt, so it is best treated as a snack rather than a main protein food.
Can dogs eat pork scratchings?
It is best not to give them to dogs: scratchings are fatty and salty, and hard, jagged pieces can be difficult to chew. Keep the packet out of reach, especially around small children and pets.
Source: Frida (Denmark) 1103 · per 100 g · carbohydrate per EU label, fibre excluded
