About the author


Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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  1. Zelka Cani

    The top picture of pork crackling is just chopped up or diced pork fat. Please note that the skin itself is actually removed, it is not used in the crackling process, it is the thick fat under the skin that is fried up. The picture below is fat that has been shredded or ground and then fried, hence the different texture. The shredded crackling will be a more ‘melt in your mouth’ crackling. Some tend to have some meat on it also which is a more flavoursome crackling others will remove the meat all together and just have pure fat. When the fat is rendered, the solid bits are called crackling and the liquid fat that is left is what is called lard. It is allowed to set and then used in cooking etc..In old times it was used to make soap also. It does not make a difference what type of hog is used, it all depends on how much fat is on that hog. Yummy, please send us some. My husband would move the earth for fresh made crackling.

    1. Sheila

      You have described the cracklings I grew up having. No skin on. This was one of my favorite childhood foods served with eggs and toast for breakfast.

      1. Kevin

        Yum!:) Thanks for stopping by, Sheila!

  2. Donna Vincent

    I live in south Louisiana and cracklings are quite common. You can buy them in grocery stores. Here we cut up the skin with a little fat on it and fry in a little lard . It actually makes more lard in the process and you have cracklings . What made the difference in the 2 pics is temperature and size. Frying at high temps will make darker cracklings. We like to cut them larger and fry them at medium heat. You have to watch them close as they cook. What does Lovina do with hers. Does she cook with with them or snack on them? Here we snack on them and also put them in cornbread.

  3. Graham Friesen

    Hi Kevin,
    I was brought up making cracklings my whole life and make them my self. In the mennonite community cracklings were actually a by product of rendering lard. They were the little pieces of pork left behind when you ground up the pork fat with or without the rind attached. Myself i prefer the rindless(no skin) way of making cracklings. An easy way to make them in any amount of quantity is grind up the part of the pig that you would use to make bacon and put it in a large pot and boil it till all the water is out of it and the lard is clear with the pork cracklings a nice bronze color. I take the cracklings and put them in four portion containers and freeze them. When you want to eat them you take them out and fry them till they are bubbling in their fat and a little browner. Then you strain them, throw them back in the frying pan add a little water salt and pepper to taste and let the water steam off. Take them and put on a plate and pinch them with a little piece of bread and enjoy. There are other variations of making them all of which i have tried but prefer this way. Also when you are boiling off the water in the pork you constantly have to stir them. It is about a 4 to 5 hour process so you get quite a workout making them. If anyone wants to know more about making cracklings feel free to e-mail me at grahamfriesen@gmail.com


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