Roast Pork with Provençal Vegetables and Potatoes

I have never really understood why the French remove the rind from their pork before cooking, thus losing the joys of crackling. The same is found in Scottish cooking, so it may be that historically the pigs never fattened sufficiently to produce proper crackling. The rind is usually cut into small pieces and added to the dish, or where it is not used it is kept for another day.