Pascal's Pork Scratchings - The Tale

Pascal's Pork Scratchings - The Tale

Born in the Seychelles and bred in Sydney, Pascal's Pork Scratchings are cooked according to a secret family recipe passed down from one generation to the next. Now produced in Australia, they are made in the same exact way as they were in that small island town, using the same secret family recipe.

“The love of good food began in our family in the early 1900s, when our great-grandfather was appointed as the head chef for the governor of the Seychelles,” explains Richie Pascal, the owner of Pascal's Pork Scratchings. “Since then, the passion for cooking delicious, simple foods has been a longstanding tradition in our family, with a appreciation for good food being passed down through the generations. Pascal was my grandfather, and it was his secret recipe for Pork Scratchings that was passed down to my father and then to me.”

And a secret recipe it truly is. Pascal's mouth-watering bites, with their deliciously golden crunch, contain just three simple ingredients: pork skin, fat, and sea salt. However, it is the way these bites of goodness are made that is the real secret to their success. Try them once and you'll never look back.

“In Australia, it started as a labor of love. Every summer, my father would spend hours in the kitchen making something that reminded him of home. One of his favourite things was pork crackling—a snack that he loved to enjoy with a beer on a warm summer day. His style of pork crackling quickly became a favourite of everyone he shared it with, so it was only natural for me to want to share it with even more people. I'm excited to share my Seychelles heritage with new customers, while preserving the traditional recipes and techniques that have been in our family for generations.”

Sharing our tale and our uniquely made pork scratchings is important to us. A beautiful article was written about Pascal's Pork Scratchings in BROADSHEET Australia, and I invite you to read it to learn more about our story and why bringing a family recipe to the Australian market is so important to me - BROADSHEET Australia Article