Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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Cracklings are the bits of fat meat left after all the lard has been rendered from the fat pork. They are eaten extensively throughout rural Creole Louisiana. The fat pork is cut into small bits, about the size of a man’s hand, and then fried till every bit of grease has been extracted. This grease is then clarified and used as lard. The Cracklings are saved and eaten from time to time within t