Cracklings - Crispy cooked pieces of fatty meat, such as salt pork. Sometimes added to Southern cornbread.
Cracklings (Cracklins) - The crispy residue of skin, usually of pork, remaining after the fat is rendered. Or the rind left when most of the fat of a roast has been melted off.
cracklin, cracklings - Also called gratons or grattons by the Cajuns. Cracklings are bits of roasted or deep-fried pork skins. You can make your own, or you may be able to find them at small Mom & Pop groceries.
Graisserons (Fr.): crisply fried pieces of duck or goose skin; cracklings.
Gram: measuring weight in metric format, 28 grams are in an ounce.
The material is first ground, then heated to release the fat and drive off the moisture, percolated to drain off the free fat, and then more fat is pressed out of the solids, which at this stage are called "cracklings" or "dry-rendered tankage".
Her mother prepared cracklings after killing a hog. Use of this piece of the hog would have been important—every scrap of meat that could be stored and saved to prepare for long winter months was extremely valuable.
Thai Green Salad with Duck Cracklings
This zippy salad is a great way to use incredibly moist and flavorful duck confit, which is cured in salt, then poached in fat. Tossing the salad with cracklings (duck skin crisped in a pan) adds superb crunch.
Fried egg 'bourguignon' with duck confit and cracklings and grilled Portobello mushrooms
By Daniel Boulud
Mushroom soup with aubergine stack
By James Tanner ...
grattons: crisply fried pieces of pork, goose or duck skin; cracklings
gratuit: free
grecque (à la): cold vegetables, usually mushrooms, marinated in oil, lemon, water ...
A byproduct of dry-rendering lard is deep-fried meat, skin and membrane tissue known as cracklings.[4]
History and cultural use
Unrendered lard, being diced to prepare tourtière.
The layer of fat that extends the length of a hog's back. It is available fresh, unsalted, not cured, and not smoked, for use as cracklings (fried or roasted pork fat or skin used as snacks) and for the production of lard.
Collections ...
Pancit Lulug Palabok: a dish of boiled rice noodles layered with a red sauce made from achiote seeds and shrimp juice, then a layer of browned diced pork and shrimp topped with a garnish of crushed garlic cracklings, flaked dried smoked fish, ...
The small fruit of the wild apple tree that has more core than flesh. Crab apples are sour to taste when eaten raw and so are best used to make a sweet jelly for scones and brioches or as a condiment for roasted meats and game. Cracklings ...
 See also: Crackling, Pork, Flavor, Cooking, Water
  
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