To celebrate Porktober we have been showcasing premium cuts of pork in our shop, including our finest pork joints!

All sourced from farms we know and trust, from the Welsh Boarders, Chesire and Shropshire. 

As part of our campaign, we have been asked how we achieve the perfect pork crackling every time!

This is our handy guide for cooking your pork joint with the perfect crackling!

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How to cook the perfect pork crackling:

1. Buy rolled pork leg or rolled pork shoulder from Edwards of Conwy.

2. If time, take the joint out of the fridge 2 hours before cooking. Unroll and pat dry thoroughly. Rub the skin with a generous amount of salt, reroll and place back in the fridge.

3. Take out of the fridge 30 minutes before cooking and allow to come to room temperature. 

4. Unroll and pat dry. Drizzle a little oil on both sides of the meat before generously seasoning with salt and pepper, to taste. 

5. Reroll and place in a baking tray, skin-side up and check that the top is level. (Handy tip - if it needs to be more level, place small balls of tinfoil under the joint to prop up the areas where it is uneven!)

6. Score the skin diagonally to create a diamond formation in the fat layer.

7. Cook uncovered at a low heat (160C) for 1 hour per 1kg. 

8. Pour the juices out of the baking tray and check that the top is still level. (Don't forget to say the juices for your gravy or stock!)

9. Crank up the heat (220C) for 15 - 20 minutes for the perfect crackling!

10. Allow to rest loosely covered for 30 minutes before serving.