At 20:37 1999-03-01 -0800, 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 usually cut the pork side in quite small peices before rendering
so that they will be easier to eat, but I seldom eat all of them, but
give away to neighbour dogs.
Everything on an animal is possible to eat (and is nutritious)
(maybee not hair), the only limit is what You can chew...

- Hans