Pork rinds, chicharrones, and cracklings. Oh my!!!
WHICH is it?! IS there any difference in the end product other than cultural origin?
Here's what I know:
Chicharones: Chicano origins
Cracklins: Not - probably american or english or something since i learned about it from my family years ago
Pork Rinds - I dunno I assume American b/c of the name and marketing
So far cracklings tend to be crunchier - hence the name? and smaller pieces
Chicharrones have in my case been mostly large, less crunchy, but almost always with seasoning such as red pepper or something
random I know but sometimes the boards can use some lighter conversation.
Any prefferences out there? Anyone NOT know what I'm talking about or disgusted by the idea of these things? Heh I know some people will find the idea unappealing. They're kind of like anchovies in the regard.
WHICH is it?! IS there any difference in the end product other than cultural origin?
Here's what I know:
Chicharones: Chicano origins
Cracklins: Not - probably american or english or something since i learned about it from my family years ago
Pork Rinds - I dunno I assume American b/c of the name and marketing
So far cracklings tend to be crunchier - hence the name? and smaller pieces
Chicharrones have in my case been mostly large, less crunchy, but almost always with seasoning such as red pepper or something
random I know but sometimes the boards can use some lighter conversation.
Any prefferences out there? Anyone NOT know what I'm talking about or disgusted by the idea of these things? Heh I know some people will find the idea unappealing. They're kind of like anchovies in the regard.
