Roast pork and crackling

A piece of pork with all the fat and skin still attached, roasted until unbelievably crisp is enjoyed on occasion in many parts of the world. This is also the case in the Nordic region but most importantly in Denmark and Norway.

One big difference between the Norwegian and Danish roast is that the crackling is most often cut differently. In Denmark it will be cut straight across in thin strips, while in Norway it will be cut into 3–4 cm squares.