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score the top, rub in some salt, bake it on high/full wack for about 30 min then another hour or so (depending how large a peice it is) at about 180C....
Gobble up all that delish Crackling (& if your feeling nice, share with hubby)
Chop it up and bake it. Pour off the rendered lard to cook with separately, or to add to to tea and coffee as a milk substitute. Once the flow tails off take out of the oven and enjoy delicious pork scratchings!
If it is fresh, unsalted back fat, you can remove the skin, cube it, chill it, and grind it up with some pork and make a fresh sausage with it.... Breakfast sausage, polish sausage, chioriso etc etc etc
I cut mine up into tiny pieces, bake for about two hours on 150C drain, cool and dry.
Then into a tupperware container for primal snacks ! I have my two (nearly three) year old grandson staying with me at the moment, and I have had to hide the container. None left for Grang-gag !!!!!
"never let the truth get in the way of a good story "