Are they telling me porkies about my rinds?

I’d really like to know what is happening to all the pork rind in Cyprus. Every butcher I have asked why I can’t find pork with the rind left intact tells me the same story; it’s removed at the slaughterhouse and is supposed to be due to some EU regulation. I’m somewhat surprised to hear this and googling the topic has failed to shed any light on it.
Cyprus has some really delicious pork, yet one thing is missing, the rind. Although it may not necessarily be needed when preparing souvla or souvlaki, it is an essential part of preparing Roast pork.

There’s something about a tasty roast with some crispy crackling to go with the crispy roast potatoes, Yorkshire pudding, fresh veggies and homemade sage gravy. The fat alone simply does not work. The same goes for pork chops – the rind makes a huge difference to the taste, especially when cooked over charcoal.

If anybody knows where I can get my hands on some proper pork to roast I’m all ears. If a man from the ministry would care to enlighten me as to why the rind is being removed at the slaughterhouse, I’d be interested to know.

I’m pretty certain that it is not an EU wide ban, as it is available in most other EU countries. Perhaps this is a mere oversight with some overzealous civil servant misinterpreting a regulation.

Barry D Fraser,
Yermasoyia, Limassol