Preparation info
  • About

    5½ pounds

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

Some of my earliest ranch memories are of the butchering/cooking sessions that followed every time we slaughtered a hog. This was always cause for celebration because all the women of the ranch congregated in our kitchen to help, laugh, and gossip, and everyone got something to take home afterward. Everything—I mean everything—was used and converted into some delicacy. There would be big tubs sitting over a barbecue pit to render the fat. This produced scrumptious chicharrones