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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]
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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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