Our version of hog cracklings are once again from the old way of doing things. Back in the early part of last century, the meat of any animal was highly valuable. All meat was either salted and preserved or used as fresh cuts; it was never left on the skin to make cracklings like many places do today. Our cracklins are made from the skin with a little fat left on the back side. They are slow fried until tender and lightly seasoned with only salt. Enjoy.