most recent 30 from http://paleohacks.com 2013-05-24T23:33:33Z http://paleohacks.com/feeds/question/1266 http://www.creativecommons.org/licenses/by-nc/2.5/rdf http://paleohacks.com/questions/1266/cracklins-grattons-or-chicharonies TexasPrimalSurfWahine -TPSW- 2010-03-03T02:58:50Z 2011-03-29T02:31:10Z

<p>What are the prevailing opinions in the paleo eating world about chicharonies, cracklins, or grattons? I love, love, love these and am curious as to other opinions.</p>

http://paleohacks.com/questions/1266/cracklins-grattons-or-chicharonies/1269#1269 Ed 2010-03-03T03:20:07Z 2010-03-03T03:20:07Z

<p>I don't know if there is a prevailing opinion about these in the paleo world. I had to google them to see what you were talking about. If you use free range pork, which has a better O3/O6 ratio than factory pork, and you skip the RC cola, I think they're plum bodacious.</p>

http://paleohacks.com/questions/1266/cracklins-grattons-or-chicharonies/1272#1272 Patrik 2010-03-03T04:11:10Z 2010-03-03T04:11:10Z

<p>Two potential problems I think:</p> <p>1) probably fried in vegetable oil</p> <p>2) probably dosed with loads of MSG</p> <p>Organic free-range chicharones, anyone?</p>

http://paleohacks.com/questions/1266/cracklins-grattons-or-chicharonies/1274#1274 Daveiz 2010-03-03T05:16:47Z 2010-03-03T05:16:47Z

<p>Pig skin is fried in its own oil just like bacon. </p>

http://paleohacks.com/questions/1266/cracklins-grattons-or-chicharonies/1286#1286 Bread-Eating Beelzebub 2010-03-03T13:49:37Z 2010-03-03T13:49:37Z

<p>Some commercial pork rinds are fried in their own lard. You can tell because they only list pork as an ingredient. But they still are from factory farmed pigs. A local butcher in NYC makes them with pastured pork, but they are $$$$. Unfortunately, they seem hard to make at home.</p> <p>Since I sometimes render my own lard, cracklings are simply part of the deal. I like to toss them in salads or cook them with seafood. </p>

http://paleohacks.com/questions/1266/cracklins-grattons-or-chicharonies/1306#1306 Dee 2010-03-03T21:56:43Z 2010-03-03T21:56:43Z

<p>For my own homemade chicharrones, I just cut up the skin into pieces and put it under the broiler.</p>

http://paleohacks.com/questions/1266/cracklins-grattons-or-chicharonies/1345#1345 Joshua 2010-03-04T18:01:50Z 2010-03-04T18:01:50Z

<p>What do you guys think of these?</p> <p>BAKEN-ETS® Traditional Fried Pork Skins</p> <p><a href="http://www.fritolay.com/our-snacks/baken-ets-traditional.html" rel="nofollow">http://www.fritolay.com/our-snacks/baken-ets-traditional.html</a></p>

http://paleohacks.com/questions/1266/cracklins-grattons-or-chicharonies/2097#2097 Blue -the Thrifty Mom 2010-03-14T15:50:01Z 2010-03-14T15:50:01Z

<p>I highly reccomend Mac's original pork cracklins.</p> <p><a href="http://www.walmart.com/ip/Mac-s-Chicharrones-Original-Pork-Cracklins-12-oz/10813831" rel="nofollow">http://www.walmart.com/ip/Mac-s-Chicharrones-Original-Pork-Cracklins-12-oz/10813831</a></p> <p>They are available at the WalMart here in South Carolina and are as close to home-made as I've ever tasted: crunchy with visible attached fat (YUM!) They're just fried out pork with salt added.</p> <p>I am ADDICTED to these things! LOL</p>

http://paleohacks.com/questions/1266/cracklins-grattons-or-chicharonies/17311#17311 ddd 2010-12-29T00:32:23Z 2010-12-29T00:32:23Z

<p>hi if you want true chicharonies cook the meat over a fire in a skilet or a wack shapet pan made from a plow disc. Over a wood fire. cook it till the fat seperates from the meat. scoop out the meat put on a corn tortills with nschreaded cabbage with salsa and eat</p>