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Some brands in the Southwest use the Spanish term chicharrones, and Mexican-style chicharrón dishes are available in many Mexican and Southwestern restaurants in the region. In the Deep South, traditional home-cooked pork rinds are called cracklings or (colloquially) cracklins. They are made in a two-step process: the pork skin is first ...
In Spain the chicharrón is the rind with fat still attached and cuerito is a rind with no fat attached. [ citation needed ] In Mexico, chicharrón is the cuerito or pig skin fried to a crisp like cracklings in the southern states and cueritos is soft, deep fat fried pig skin, chopped and used for tacos .
Chicharrones and pork rinds are very similar, with one minor difference: Chicharrones are made with skin that still has fat and, occasionally, meat attached, whereas pork rinds are made only from ...
Pork rind is the culinary term for the skin of a pig.It can be used in many different ways. It can be rendered, fried in fat, baked, [1] or roasted to produce a kind of pork cracklings (US), crackling (UK), or scratchings (UK); these are served in small pieces as a snack or side dish [2] and can also be used as an appetizer.
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