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