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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.

  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.


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