Remember the Woodland pork Lard we introduced recently? The Cracklings are side benefit from lard making. If you are unfamiliar with pork Cracklings, here is a definition that may help.
Definition: "Cracklings are pieces of either pork or poultry fat trimmings that have been fried until brown and crispy. Cracklings are often incorporated into biscuit or bread dough, scrambled with eggs and onions, used to flavor cabbage dishes, gravies, sauces and other foods. In Polish, pork cracklings are known asskwarki, in Croatian and Serbian, pork cracklings are known as cvarci. In Yiddish, chicken cracklings are known as gribenes."
The cracklings that we have are cooked as a part of the lard making but they are not yet fried. To prepare them to eat, just put as much as you want in a frying pan or iron skillet . Don’t add frying oil since the cracklings are a little like bacon and have plenty of their own fat and oil. Put them on high to medium high heat. During frying, keep them moving with a metal spatula so they don’t stick tight to the frying pan. It’s a little like making scrambled eggs. Beware that the Cracklings do really crackle! They can splatter hot oil!... especially if the heat is too high. Don’t let children stand close.
After the cracklings look brown and a little crispy (think bacon) remove the skillet from the heat and pour off excess oil. Then place the cracklings on a napkin lined bowel or plate to cool. Salt and pepper them to your taste. They are not smoked like bacon but if you salt and pepper them, they are just as good as bacon and can be served and used in much then same manner and with the same foods. You know, with breakfast like eggs, grits, but also sprinkled on salads or just to snack on. Try them and then you tell us how you like cracklings best. I’m going to get a few pounds right now to fry over the fire at our mountain breakfast with the family gathering today! [written Labor Day 2015]