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Aug 4, 2006 09:16 PM

Pork joints with crackling...

Ok, so I realise it's arterial suicide but where oh where can I source European style butchery? I need a pork loin with a thick layer of skin and fat on it so I can make crackling!

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  1. Try the Lucky Pork Store on Mission between 22nd and 23rd. I think they actually butcher the entire animal rather than buy sections.


    1. Golden Gate Meat Company were able to come through with my request, i've since had some lovely loin joints with a beautiful thick skin on it for crackling and I have ordered a pork belly to cook "sous-vide" and i will be having that skin on so I can cook it to cracklin' perfection!

      5 Replies
      1. re: tony2x

        I'm glad to hear that Golden Gate Meats was able to to supply you. A little while ago, I called them and asked for a pork roast with the skin on, and they told me they couldn't do it. Did you call the Ferry Building retail store?

        1. re: mrs bacon

          I went down to the Ferry Building and spoke to Chris (I think he is one of the owners) and he was able to get it for me, you just need to give them a few days as they have to tell the slaughterhouse to leave the skin on.

        2. re: tony2x

          Share with us please how you cook "sous-vide" at home!
          I would love to try that method of preparation, but I thought special equipment was needed...

            1. re: ChowFun_derek

              The slow cooker is your friend! I'm sure that it wouldn't past muster for a 3 Michelin starred restaurant but it works well for me, I package the meat and spices into a food saver seal bag, suck out the air and then put it in my slow cooker, for meats i use the higher of the two temperature setting and you can leave it on there pretty much indefinitely.