Nov 4 · 1 min read
Hi Joe Neely thanks for your comments. It’s interesting how the “same thing” can be called by so many names.
I just watched a cooking show by Jamie Oliver and he made what he called “cracklings.” Sounds similar to what you described. AND though I originally cringed at the thought of making them, once I saw how easy it was I’m going to look again for the skins with which to make them.
We have a brand new specialty butcher shop that just opened in my neighborhood, so I’ll go and talk to them and see if I can put in an order.
I’m a definite fan of the Pork Rind “barrels,” and now I might become a fan of a home cooked variation!
