If you’ve ever had a pork scratching that tasted a bit… suspicious, you’ll know exactly why this topic matters. A proper scratching shouldn’t leave you with that greasy aftertaste of regret that a lot of mass-market packets do. It should crunch. It should taste like pork. And it should make you wonder why some brands insist on adding 10 extra ingredients when three would do the job beautifully.
Pascal's Pork Scratchings fills that need. Made in Australia, it's proudly simple and, to be honest, a little addictive. Let's examine what makes a good scratching and why Pascal's version makes you say, "I'll just have one more." (And if you're keto, carnivore, low-carb, gluten-free… well, you’re basically in safe hands here.)
1. Components You Can Pronounce Correctly
Seed oils, flavour enhancers, preservatives, and numbers that seem like they belong in a math test are just a few of the ingredients that some brands use excessively. It’s odd, really, because scratchings aren’t complicated. They’re not meant to be. We keep it to three ingredients: pork rind, lard and sea salt. That’s it. No seed oils (thank goodness), no weird additives and no attempts to “trick” the flavour into tasting porky. Because the flavour is pork.
Using lard instead of seed oils is a small detail that actually changes everything. Lard behaves differently when heated—it crisps without that thin, oily residue you get from seed oil-fried snacks. It also keeps the flavour round and natural. Almost nostalgic, in a way. Like the way pork used to taste before we collectively decided to process everything within an inch of its life.
The simplicity also means Pascal’s Pork Scratchings fit into pretty much every modern diet trend without even trying: keto, carnivore, low-carb, gluten-free—they just land there naturally because they’re real food.
2. The Cooking: Slow, Hot, Patient (A Bit Like Good BBQ)
There’s a rhythm to making good scratchings. Anyone can toss pork rind in a fryer, but getting that deep crunch—the one that snaps but still has a bit of body—takes patience. And heat control. Lots of heat control.
Pascal’s scratchings are cooked in pork lard, which already puts them in a different league. Lard handles high heat so the rind puffs and crisps without burning or drying into little rock-like shards. The result is a crunch you can hear but not one that threatens dental drama.
Mass-market alternatives tend to rush the process. Quick fry, blast of artificial seasoning, into the bag. You can taste the shortcut. It’s the difference between homemade Sunday crackle and that sad, floppy stuff from a hotbox.
Pascal’s method gives the scratchings time to develop the right texture—airy in spots, firm in others, reliably crunchy all the way through.
3. The Crunch: The Whole Point, Really
The first bite tells you everything.
A good scratching shouldn’t crumble instantly, nor should it be so tough you need a moment to prepare mentally. It should have… personality. A little drama. That sharp crack, followed by a savoury richness you only get from real pork cooked in real fat.
We take great pride in our product - gourmet pork cracking, promising a crunch that could wake up the neighbours. If you’ve only ever had supermarket versions, Pascal’s Pork Scratchings are one of those snacks that make you pause and go, ah, so that’s how they’re supposed to taste.
4. Why Pascal’s Stands Out (A Little Local Pride Here)
Being created in Australia means more than just bragging about it. It means the pork comes from nearby farms, the batches are fresh, and you aren't eating anything that's been sitting in a shipping container for 3 months.
And yes, the fact that you get free shipping over $50 doesn’t hurt either, especially if you’re the type to go through a bag faster than expected (happens to the best of us).
Final Thought (Before You Go Hunting for a Premium Pork Crackling)
Good pork scratchings aren’t complicated. They’re honest, crunchy, salty and… well, porky. The way they should be. Pascal’s Pork Scratchings manages to hit every note…clean ingredients, proper cooking, that addictive crunch, and they do it without the fluff. No preservatives. No seed oils. No “natural flavours” that aren’t really natural. Just the good stuff.
If you love real food made simply and properly, these scratchings feel like a small victory. One you can eat.