"Jim Lane" > wrote in message
...

> Speaking of deep-freid cracklings, does anyone have a recipe for this?

Yes, I've watched them do it and discussed making them with several hands.
I'll send a recipe or two tomorrow.
The only hard part is finding good, fresh pig skin. Btw, this is something
you want to do out of doors.

Might be best to check out your local country meat packing plant. In
Spanish it's called Chicharon.

doc