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.
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.
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.
Sorry for imposing my off topic porky picture. Trying to learn about posting photos on Paleo-hacks and found one of my roasted pressed pork -belly. Try making this it's really good porky fatty crispy stuff.
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.
What do you guys think of these?
BAKEN-ETS® Traditional Fried Pork Skins
I highly reccomend Mac's original pork cracklins.
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.
I am ADDICTED to these things! LOL
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