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07-06-2017, 10:44
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https://i0.wp.com/boakandbailey.com/wp-content/uploads/2017/06/bar_snacks_pork_scratchings.jpg?resize=650%2C452Th e garden of a Cornish pub on a sunny afternoon in May.Two men, probably father and son, buy pints of lager and take a table. They sit waiting for someone, checking their messages, peering up and down the street.
After 15 minutes or so their friend arrives. Everyone shakes*hands and express their delight at seeing each other. The newcomer dishes out gifts one at a time — cans of Mythos lager, ouzo,*olive oil, and more. He is, of course, Greek.
His hosts offer him something in return: a pork scratching from the open packet on the table. He looks disgusted and prods with his finger, peering at the text on the packaging.
‘What is this?*Oh, God, no! No!’
The locals shrug and keep picking at the pile of hairy curls in the cellophane wrapper. Eventually, perhaps absentmindedly, the Greek guest does the same. A look passes over his face. His*hand dips back into the bag.
After a few minutes he goes to buy a round of drinks. When he returns, performing the traditional three-pint grip, there are two fresh packets of pork scratchings snared between his teeth.
Resistance is futile.
Pub Life: the Irresistible Appeal of Pork Scratchings (http://boakandbailey.com/2017/06/pub-life-the-irresistible-appeal-of-pork-scratchings/) originally posted at Boak & Bailey's Beer Blog (http://boakandbailey.com)


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