Craig’s Butchery is a business which is constantly evolving since it's establishment in 1991. Craig completed an apprenticeship at East Sydney College in which he passed with honours. Always looking to gain knowledge, Craig studied Smallgoods manafacturing at Granville College. Once again Craig topped the course by attaining an honours grade. Winning awards is no stranger to Craig with his produce picking up a ganet of prizes in sausage, smallgood and charcuterie manafacturing. In 2017 Craig spent 3 weeks in France researching and assessing the Fresh food industry. This inspired Craig to further develop a more tailored and informed approach to showcase his products. Craig invites you to come by, visit and maybe try his superior quality meats and service for yourself.
Ten customers discovered some interesting and tempting new cuts and enjoyed Craig's hospitality at at our Butchery Workshop recently.
NEW! Gift Cards for Christmas Gifts - $25. To book a workshop:
To get perfect crackling you first need to boil a jug of water and pour the boiling water over your scored pork skin.
Then your pork skin must be completely patted dry with a paper towel. Once dry, your skin should be rubbed with salt and a little pepper.
This process opens up the pores in the skin allowing the skin to dry and bubble when exposed to high heat!.
The next secret to perfect crackling is to make sure your oven is pre-heated to the maximum temperature, lets say 250 degres celcius. You should then place your prepared pork roast in the oven for at least 20-30 minutes before turning your oven down to cook at 180 degres for the remaining duration cooking time!.
This process should ensure almost perfect crackling every time.