Cracklings

Hardscrabble farmers, not wanting to waste an ounce of the hog they'd slaughtered, fried up fatty pork skin into a dish they called cracklings. ❋ Unknown (2011)

At times, especially in "hog-killing time," the character of the corn bread is varied by putting into the dough "cracklings," which are the browned portions of meat out of which the lard has been tried. ❋ Unknown (1880)

We look on in the frosty air of the early morn, interested spectators, as the porkers are each dispatched by one dexterous blow of the axe, and then immersed in a cask of hot water to take off the hair, and aid in the trying up of the fat into lard and "cracklings," and, nothing loth, assist in the discussion at the family table of the spare-ribs and sausages; then there are horses to be ridden, and the difficult art acquired of keeping one's equilibrium upon the perilous edge of a frisky steed; then there are evening walks with our sisters up the long oak-lined avenue, and rambles through the encircling woods in pursuit of the black sloes and yellow haws and other winter berries. ❋ Unknown (1892)

Duck also makes an appearance in a prosciutto, served atop a flatbread with Swiss chard, pecorino, garlic confit and cracklings $8, $16. ❋ Unknown (2011)

They want to tax your funnel cake filled with pork cracklings! ❋ Unknown (2010)

And that all reminded me of closely-related pork cracklings, the crispy brown bits you get when rendering pork lard or frying down strips of salt pork. ❋ Unknown (2010)

With standard combinations like mayonnaise-topped egg-and-shrimp, or roast pork topped with red cabbage and cracklings, they remind you of the dish's convenience and essential frugality. ❋ J. S. Marcus (2011)

Yes, there is even pork belly $22 with porchetta, mustard greens and pork cracklings. ❋ Jay Weston (2011)

With a great flourish he drew a paper from his girdle, unrolled it with many snappings and cracklings, and thrust it before the face of Pak Chung Chang. ❋ Unknown (2010)

I hung around for the cracklings, although the fish were pretty good, too. ❋ Unknown (2010)

His heart was padded with the fat from the pork cracklings he liked so much. ❋ Unknown (2010)

This variation on traditional machuca uses crispy chicharrones (pork cracklings), which give a good texture to the dish and impart the taste of pork without having to use the traditional lard. ❋ Unknown (2008)

We do the same thing in Mexico today, but we call them chicharrones instead of cracklings. ❋ Unknown (2008)

I don't remember sitting around snacking on cracklings like the Mexicans do their chicharrones, sometimes sprinkled with lime juice and cayenne pepper. ❋ Unknown (2008)

They also had the job of rendering the scraped skin and its thin layer of fat underneath into cracklings. ❋ Unknown (2008)

In one remarkable meal, four friends ate themselves into delirium with heritage pork cracklings, cod tongues, milts (don't ask) on toast, not to mention rare but unbloody partridge, sprout tops (we never knew they had them), veal heart and Mr. Hix's stargazy pie. ❋ Raymond Sokolov (2010)