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 > >