Chicharrones are prepared all over Colombia, although the Paisas seem to hold their origins. The best are the ones that are very crisp and have lots of meat, too. I found that the piece of meat that comes along the ribs is a great way to get a piece of pork that gives a hearty chicharron with a crunch, and at the same time leaves you with bones to flavor a good pot of Frisoles Antioqueños or a delicious Arroz Atollado.
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