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 buy organic pork by the "side".  This entitles me to all the fat scraps.  I
>cook them down very slowly and save the lard (freeze it until needed).  The
nice
>side benefit is the delicious cracklings.  I don't know of anyplace you could
>buy the lard already rendered that is not packed with chemicals.
>
>Lynnet
>
>