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Wednesday, December 19, 2012

CHICHARRÓN WITH INSTRUCTIONS FOR FRIED CRACKLINGS


A Slice of Chicharrón, the cold cut
Photo be: Lord-Williams
cabeza de jabalí, 1. crackling, cold cut made with pieces of meat from different parts of the pig pressed together in a mold and then boiled or fried. They can be tiny sliced and then cut into squares and eaten as a hors d'oeuvre but frequently, in Spain, they are added to batters for buns and cakes served for dessert. This is a typical desert served during the slaughter of livestock. Cracklings, also, are mixed with breadcrumbs and sugar. 2. chicharrón,  tocineta, torrezno, cracklings from the top layer of fat under the skin resulting from roasting pork; crackled streaky bacon rinds; bacon fried to a crisp; or small bits of  fried meat, left over after melting the fat. The preferred pieces are from the belly and have a dry rind and thick layer of fat underneath it. Fried bacon rinds are eaten as a hors d'oeuvre or a snack if not incorporated into other dishes. Note that chicharrones are from pigs or boars and no other animal. See chicas and choricéra. [Ares. “Comidas.” 1994:87:100:120 etc; Misc. Conversations with MRSamper. Week of December 9, 2012; García Rey. 1934:66; and Serradilla. 1993:142]

Frying Crackled Streaky Bacon Rinds
Photo by: Lord-Williams
FRIED CRACKLINGS A DISH IN ALL SPANISH CHRISTIAN HOUSEHOLDS
FROM THE ARCHVES OF THE MEDIEVAL SPANISH CHEF
For 4 persons

Ingredients

½ lb cracklings
1 tbsp olive oil

Preparation

Heat a frying pan and add olive oil. When hot, add the cracklings. Turn them to toast all sides. When done, let them drain on paper towels. Wait a few minutes before serving warm but not boiling.

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