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I used to get the skin off a full leg of pork and roast the bejasis out of it and make my own scratchings. So so good with a few beers. Only problem is you can't hear a thing on the Telly when your eating them.
Perk of the job of being a butcher.

"nigel_c":wluuxxk6 wrote: I used to get the skin off a full leg of pork and roast the bejasis out of it and make my own scratchings. So so good with a few beers. Only problem is you can't hear a thing on the Telly when your eating them.
Perk of the job of being a butcher.[/quote:wluuxxk6]

Make my own ones as well sometimes. Pisses me off the way they remove the skin from a load of pork roasts nowadays.

Pork scratching lovely <!-- s:-) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:-) --> I got hold of some genuine ones last week in birmingham wife said it was one of the most things she ever saw me eat ( a difficult list to get on in my case) I love real stamps, a nice bacon burger or pizza with beer snack wise ready salted chrisps are nice

I do enjoy pork scratchings, but as they are difficult to find this side of the puddle I enjoy a selection of cheese or salami/chorizo on brown bread when drinking.

I normally buy a load of scratchings when in the UK, thinking they will last me ages, or a week or so anyway,but invariably eat them all in one sitting! What a pig! I'm going over this weekend, so will attempt to ration them out longer this time.

Bought a packet of these Guinness flavoured nuts at lunchtime in Topaz, Dungarvan more for morbid curiosity to see how badly they tasted.
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Like the black lager they didn't work and was reaching for the Rennie this afternoon <!-- s:( --><img src="{SMILIES_PATH}/icon_sad.gif" alt="" title="Sad" /><!-- s:( -->
Can't wait for a Tayto Triple, or Monster Munch Marzen <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->