Mary wrote:
> Are the cracklings the skin that's left over after you render it? I had just
> been throwing those away as they are hard and thick.
I don't get the skin with the pork, just the scraps from the meatcutter.
I cut these into small pieces before melting down. The cracklings are
tender and tasty. I'm only doing a few pounds at a time (just don't need
that much lard).
Lynnet