Super-size me some Chicharrón

Now this is a chicharrón and a half; truly a giant amongst them all. To give you an idea of the scale, this shot shows it posed alongside a quite normally sized human:

INSIDER chicharrón at The Aviary

© INSIDER chicharrón at The Aviary

The Berkshire’ [note how this breed keeps coming up..] skin is boiled for about 4 hours to soften completely, then cooled and any excess fat left on it, is scraped away. After up to 14 hours in a dehydrator, they’re further crisped up — under a grill, at around 190ºC — to remove any last moisture hanging around before being fried. In a LARGE pot of oil, as these beasts puff up quickly, almost like that compressed foam you use in wall-cavity insulation, expanding into every crack & crevice. Seasoned, after letting any oil drip away, (in this case) with red wine & white wine vinegar powder, salt and served over a crushed corn paste.

This one comes from the chef involved at The Aviary bar (part of Grant Achetz’ Alinea empire) — and as we’ve agreed that we’ll not enter the US again, at least until The Orange Stain is removed & all his evil, truly evil, works undone, I’ll just have to make my own.

Which does mean that I need to buy a hydrator. An action that seems in no way excessive (that will see if Val actually reads this particular piece and it provokes a response)…

And for those who like visual guides, here you go:


About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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  1. You know it makes sense 🙂

  2. Definitely worth considering.

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