From an article that I never finished reading in the Times today on pigskins:
People come to Porchetta, the slip of a sandwich shop run by the chef Sara Jenkins, just for the skin, which she sells for $25 a pound. The trick, she said, is a special oven and good pork. She uses the middle sections of Niman Ranch pigs at a rate of about 20 a week, making sure the skin looks clean, healthy and fresh. (Cooks who use a lot of pork skin say the fresher the skin, the better the crackle.)
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