Talk:Pork scratchings

Same or different?
I am not very familiar with this category of food, but a cursory reading leads me to imagine that this article and either or both of crackling and cracklins might be good candidates for merging, and that to avoid further duplication the following redirects should be created:


 * cracklin
 * scratchings
 * cracklings
 * pork crackling
 * pork cracklings
 * pork cracklin
 * pork cracklins

Is this correct? &mdash; Pekinensis 04:35, 13 August 2005 (UTC)


 * Whilst there is a connection between all these items in that they are forms of cooked pig skin, they are all distinct products, with some different characteristics. Merging the items, rather than just allowing linking references between items would, IMHO, be a disservice to users and pork skin products.  These significant regional and qualitative differences should be allowed to maintain separate entries, I think, since it is unlikely that many people will have a sufficiently broad overview to create an accurate, comprehensive article. This is the approach that I'm taking in data on http://www.PorkScratchingWorld.com.  I'm new to this editing lark, which is why I've not made other edits yet, so apologies if I'm going about this in the incorrect format. Coralsoft 13:23, 20 November 2005 (UTC)


 * I'm of the opinion that all of these articles which are basically about fried or roasted pig skin, in all its delicious forms, should be grouped under Pork rind. It's debatable whether there's even much of a difference between scratchings and crackling except for American/UK slang differences, and redirects to one central article (which I think makes most sense at "Pork rind", as both scratchings/crackling and pork rind are the only way that pork skin is commonly ingested, while the attached fat on the former is just a variation) which contains all the information about the different regional differences makes the most sense to me. - dharmabum 09:43, 18 February 2006 (UTC)


 * As far as i'm concerned from a UK perspective, pork crackling is the fat and skin taken from a joint of pork immediately after roasting. then served with a hot roast dinner. a pork scratching is a pre packed cold snack, where the skin and fat is cut from the meat and cooked alone, then packaged and sold like crisps (chips in the US) in small bags. they are not flavoured except for salt. pork rinds are just the skin, no fat, cut up and fried alone, then packaged, and sold like crisps (chips in the US). they may be flavoured. i would say that they are all as different as chips (french fries), crisps (chips) and mash (mash), which are obviously all potato based. by steve harris, i'm not a registered user, but run the website www.hairybarsnacks.com 17:55 (GMT), 22 feb 2006.