Re: Cracklins, Do You Eatum, and How?
 

My mom LOVED "cracklin cornbread". Me....not so much.

Re: Cracklins, Do You Eatum, and How?
 

When my mom and grandma made cracklin's when we butchered, that was a wonderful treat! I LOVED those.

Now I've bought the ones that our local meat market makes and sells, and they're just plain old nasty. I don't know if my tastes have changed, or if my mom's were just that much better. The ones at the meat market come with different flavorings if you want them - bbq, hot and spicy, ranch. and of course, plain.

Re: Cracklins, Do You Eatum, and How?
 

by the way, Hoovie. This is a pretty deep conversation for us here on AFF. Be careful, or you will owe your lovely wife an apology. :laffatu

Re: Cracklins, Do You Eatum, and How?
 

I plead the fifth!!!!

And now, through the course of this thread, I have truly been convinced to call my old Mennonite butcher friend tomorrow to see if I can get some real cracklins!

Re: Cracklins, Do You Eatum, and How?
 

If you can't get 'em, let me know. I'll send you some of the ones made by our local meat market. Everything else they have is fantastic. So maybe it's just me - who knows!

Re: Cracklins, Do You Eatum, and How?
 

Re: Cracklins, Do You Eatum, and How?
 

I went by, but they don't do them anymore. They discard the skins entirely, so when the cook the fat down, there really aren't many crunchies left.

I get these at Walmart but they really aren't what I remember as a kid.
http://www.walmart.com/ip/Mac-s-Chic...12-oz/10813831

Re: Cracklins, Do You Eatum, and How?
 

I find it interesting that you people know what cracklins are, and even more interesting how many have memories of butchering hogs!

Downright primitive you guys are! :highfive

Re: Cracklins, Do You Eatum, and How?
 

Hoovie, PM me your address. I'll send ya some from our local meat market. Then you can let me know if you like these ones.

Re: Cracklins, Do You Eatum, and How?
 

http://en.wikipedia.org/wiki/Chicharr%C3%B3n

Chicharrón is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.
Chicharrón is popular in Andalucia, Spain, and in Latin America is part of the traditional cuisines of Argentina, Bolivia, Brazil (where it is called torresmo), Colombia, Cuba, Dominican Republic, Guatemala, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, and others. The singular form, chicharrón, is also used as a mass noun, especially in Filipino, where words do not have a pluralized form. They are usually made with different cuts of pork, but sometimes made with mutton, or with beef in Argentina. In Costa Rica, they are usually made from pork ribs or similar cuts; rinds are rarely used.
The pork rind type is the skin of the pork after it has been seasoned and deep fried. In Mexico they are eaten in a taco or gordita with salsa verde. In Latin America they are eaten alone as a snack, with cachapas, as a stuffing in arepas or Salvadoran pupusas, or as the meat portion of various stews and soups.