cracklings
Also known as scratchings, crackling, cracklins, chicharrones
Cracklings (American English), crackling (British English), also known as scratchings, are the solid material that remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack food or made into animal feed. It is also used in cooking.
Wikidata facts
- Image
- Pork scratchings.jpg
via Wikidata · CC0
Article
9 sectionsContents
- Sources of cracklings
- French cuisine
- Pork
- Beef
- Poultry
- Lamb and mutton
- Uses
- Notes
- References
Cracklings (American English), crackling (British English), also known as scratchings, are the solid material that remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack food or made into animal feed. It is also used in cooking.
Cracklings are most commonly made from pork, goose, and chicken, but are also made from other poultry and from beef, lamb and mutton.