Melanie, you tugged at my heart with this article.
I just love them. We also call them skins.
Funny thing, I had eaten them for years, and noticed the name chicharrones until I was in Colorado a few years ago, we stopped for snacks and my wife, who is from Pueblo, said bring her bag of chicharrones. She couldn’t believe I never noticed the name.
Now, in the South, cracklings are a bit different. They have some fat left on them, and depending on the type you get, they are a bit greaser. Love them too though.
We also call them skins.
