I originally come from the UK where it is very common to buy pork meat
products with the skin on to form crispy 'cracking' during the cooking
process.  However since moving to the US four years ago I cannot find
any vendors who can supply pork products with the skin on for roasting
in the oven to make the delicious cracking that I miss so much.

Some stores (such as Wegman's in Sterling VA) sell ham with the skin
on, but that is slightly different.  I am looking for pork loin,
shoulder of pork and similar (i.e. uncured pork) that have the skin
left on specifically for roasting.

There are two parts to this question:
1. Are there any internet/ mail order suppliers in the US who can
provide pork products with the skin on?

2. What is the reason that pork with the skin on is not generally sold
in the US?  Is it purely cultural, i.e. Americans just don't like it? 
Or is it for some veterinarian/food safety concern?

P.S.  If you have never had good cracking you really should try it!
With the TV celebrity chefs like Jamie Oliver and Nigella Lawson
recomending pork with the skin on, it might be a good opportunity for
suppliers to start producing it!

Hello and thank you for your question.

Fresh pork with rind on is identified in the U.S. as "British style,"
and is surprisingly difficult to find in the U.S.
http://www.ncagr.com/NCproducts/ShowSite.asp?ID=1816

After a longer search then I'd bargained for, I found only one U.S.
source that will ship to order.
British Style Meats
http://www.britishbacon.com/Freshpork.htm

As to why this is so, it surely is a matter of custom and not health
or regulation.  For one thing, pork rinds cooked and packaged
separately are a staple in many regions of the U.S.
http://www.evansfood.com/porkrinds.htm

And any self-respecting butcher does the meat-cutting in-house, which
means the rind was there before the cutting and trimming took it away.

I suspect the main distinction is that Americans love "lean."
Estimating Pork Carcass Lean
http://ianrpubs.unl.edu/swine/g330.htm

Also, we are accustomed to a greater degree of processing in the foods
we buy.  You'd have a similar problem finding ducks, chickens and
geese with heads still on (outside of various Chinatowns and other
ethnic neighborhoods).

The alternative to ordering from britishbacon.com is to find a local
butcher who will accomodate you.  The item you're asking for is known
in the trade as "fresh ham" but you may also need to specify that it
be "unsalted" to make sure it's not a cured product.
FRESH HAM
serves 10 or more
"For half a ham, buy the shank half. Ask the butcher to bone and tie
it. Freeze the bone for a special-occasion spaghetti sauce, (it
imparts a delicious flavor). If you have all of the skin and most of
the fat trimmed, you will have a wonderful, lean roast pork.
For a special treat, such as Christmas, have the butcher bone the meat
and leave the skin (rind) on. The rind will become crisp and
delicious, but remember that it's loaded with fat...."
http://www.hometownnewsol.com/departments/romancingthestove/12102004.htm


Search terms used:
pork loin order natural skin
uncured rind "pork loin " site:.com
rind pork order  site:.com

Thanks again for bringing us your question.  I hope you find this answer useful.

Sincerely,
Google Answers Researcher
Richard-ga

Try looking for ethnic butchers in your area.  Southern European, perhaps.

I have tried britishbacon.com, but I was disappointed with the quality
of their product.  Items were watery and tasteless in my opinion, and
they weren't cheap.

Good point about the ethnic butchers.  I will try Eastern Market in DC
and see if someone there might help.

Regards

Mike

Hi Mike,
As pork with the skin on is also very common in Denmark,  (it is a
dish that is served mostly at Christmas whith red cabbage, you should
check out some Danish stores, i,e, a butcher, a deli) If there is a
Danish bakery in your area, they will most likely know where to get it
too. Ask any Dane or Danish store. You can also look up any Danish or
Scandinavian club in your area, give them a call, they will for sure
know where to find it.
I also found that Chinese butchers sell the pork belly with the skin
on and rib bones in, they usually sell it in about 5" slabs, but you
can ask for bigger pieces. The pork belly is more fatty than the loin,
but taste devine!
You should also be able to go to a local butcher and order it. No
reason why they should not be able to supply it.
Here are some links that may be helpful for contacts in DC:

http://groups.yahoo.com/group/Danes_In_America/

http://www.danishclubdc.org/

Hope this helps.
Anne