A few weeks ago I rendered some duck fat. And then I rendered some pig fat. And I saved the cracklin' pieces that remained after the rendering and sprinkled them with salt to keep them crispy. And then I turned them into cracklin' bread.
The first time I heard about cracklin' was from a farmer named Frank Griffith in East Tennessee. I was standing inside a smoked ham shop with a bunch of farmers, who were grazing in the entrance, swapping ...
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