Coan

About

About Coan Coan is a British pork snack maker based in Tamworth, on the eastern edge of the Black Country area where pork scratchings have been made commercially for well over a century. The Black Country has been the heartland of UK pork scratching production since the late 1800s, and Coan sits in that lineage of small-batch, traditional-recipe producers rather than the mass-market commodity end of the category. What sets Coan apart from the rest of the category is the cooking method. Most pork scratchings are cooked once. Coan double-cook the pork rind, which renders out more of the underlying fat and produces a crisper, drier final piece without the soft cream-coloured underbelly that makes some pork scratchings divisive. The texture is uniformly crunchy through every piece, and the seasoning bonds to a clean rind rather than a greasy one. What "double cooked" actually means Pork scratchings start life as pork rind. The rind is cured, then cooked to render out fat and crisp up. In a single-cook recipe, this happens once, and the finished scratchings often retain a softer, paler underbelly where the fat hasn't fully rendered. That softer layer is what divides opinion on pork scratchings: some people love it, many find it the off-putting bit. Coan's double-cooking method runs the rind through a second cook stage, which finishes the fat render and removes that soft layer almost entirely. The result is a uniformly crunchy bite, more like crackling than traditional scratchings, with a cleaner mouthfeel that picks up the seasoning more evenly. Why Coan is a serious high-protein, keto-friendly snack Most "high-protein" snacks on the UK market are protein bars carrying 12-15g of protein, usually with 20-30g of carbs from the binder. Coan delivers 17g of protein per 40g bag with just 0.8g of carbohydrate , which puts it in genuinely keto territory. For comparison: Snack (per typical serving) Protein Carbs Coan Pork Scratchings 40g 17g 0.8g Typical UK protein bar (60g) 12-