Get crackling! Pork scratchings are named our favourite pub snack… beating peanuts, crisps and scampi fries to the title
- A poll has now revealed pork scratchings are the nation’s favourite pub snack
- Peanuts (salted and dry roasted) were rated second and third, before crisps
- Bacon fries made the top 20, as did Bombay mix, Scotch eggs and pickled eggs
Many of us are dreaming of the day when we can enjoy a refreshing drink at the pub with our friends.
And a sacred part of the ritual, of course, is the pub snack.
A poll has now revealed that pork scratchings are the nation’s top choice for the job.
Peanuts – salted and dry roasted – were second and third, followed by salt and vinegar crisps.
As pubs prepare to open their outdoor spaces on April 12, 2,000 pubgoers were asked to choose their favourite snacks, with no limit on their selections. Some 37 per cent named pork scratchings among their favourites while 34 per cent named peanuts.
A poll has now revealed that pork scratchings are the nation’s top choice for s pub snack
The survey, which separated crisps by flavour, found that only 4 per cent of pubgoers named cheese and onion among their top pub snacks.
But salt and vinegar came third while ready salted came fourth. Bacon fries made the top 20, as did Bombay mix, Scotch eggs and pickled eggs.
Olives, salami sticks and wasabi peas were also among the preferred nibbles. According to food historians, butchers started selling pork scratchings in the 1930s, calling it crackling.
Peanuts – salted and dry roasted – were second and third, followed by salt and vinegar crisps
Scratchings were sometimes served hot but more often than not, they came cold in a small paper bag.
By the 1970s, pork scratchings had become a pub staple. Recently, they have even had artisan make-overs.
David Arnold, director of Perspectus Global, which carried out the survey, said he was ‘delighted’ to see pork scratchings at the top of the list. He added that 73 per cent of those surveyed cited their local pub as their number one ‘happy place’.