Chicharrón Prensado

This unique chicharrón style is common in Mexico City and surrounding central states. It is essentially chicharrón carnudo that is pressed tightly right after frying, which squeezes out all the excess lard it was fried in. The result is a chicharrón that resembles more European-style rillette. It is usually stewed in a salsa and it is the meatiest of the chicharrón kingdom.