cracklin's (was Re: Country names)

>Yummmmm! In China you had to buy slabs of fat and render it yourself, after
>which you had a vat of lard with little floating bits therein,
>known as crackling. You strained off the crackling and could salt it
>and nosh as a little crunchy snack. When you said "salo", I thought
Also traditionally in the Deep South of the USA.
I can remember my mother 4 decades ago buying _fatback_ ["f{@:\t_}\b{k_}] -
i.e. salt-cured pork fat with attached  depliated skin) - making
_renderin's_ ["r\I:n.d@r\`.Inz] in a skillet on the stovetop, putting the
renderings in a container but saving out the crisped fat and skin to nosh
later.

And there are chicharrónes in Mexico.

I wonder if all pig-abundant regions had something similar? Did Polynesia?

>they spread it, lard-like, on bread or crackers, like schmaltz.
Hmm, I'm not sure schmaltz is any better for one's arteries.

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