Oh, those pork cracklings. I'd love to have some, even though we are told they are unhealthy!

I remember butchering days when I was a young girl, and how we made the cracklings. All of the fat trimmings were ground with a fairly course blade, and went into this huge cauldron, which had a fire underneath it. My job was to stir the boiling fat to prevent burning. We used a paddle, something like a canoe paddle, to stir the fat. At dinner time we got to have spare ribs which had been deep-fried in the lard. Yum! The lard was then strained and the cracklings were saved for breakfasts. And the lard was used for baking.

I have never seen cracklings in a store anywhere. Where do you get them?

Nancy