Also known as craklins!
YIELD: 10 pounds
|Hog lard||1 quart||Melted|
|Pork fat with skin||10 lbs||Cut into 1-inch pieces|
- Heat hog lard in a large, heavy pot; add pork fat pieces, stirring often to prevent sticking.
- When cracklins start to float in oil and are getting brown; remove with a slotted spoon and drain on paper towels.
- While still hot, salt to taste.
NOTE: These are best served fresh; however, to keep for a short period of time, seal in a tightly-covered container.