Well, I am constantly suprised by the range of experiences on LBO talk, but I assume I am one of the few people here who has roasted an entire pig and then carved it up into serving portions...
The skin of a pig is just the thin outer surface. Directly below the skin is a thick layer of fat. A pork rind is the skin and a chunk of the layer of fat, deep fried in lard. Cracklins are just a layer of fat, deep fried in lard. In New York you can find both if you ask around.
I eat them on road trips through the south. It's a culture thing. Like shopping at Piggly-Wiggly or drinking RC Cola.
http://www.pigglywiggly.com/ http://www.dpsu.com/rc.html
-Chip
> -----Original Message-----
> From: owner-lbo-talk at lists.panix.com
> [mailto:owner-lbo-talk at lists.panix.com]On Behalf Of Doug Henwood
> Sent: Tuesday, January 07, 2003 5:23 PM
> To: lbo-talk at lists.panix.com
> Subject: RE: Self-determination
>
>
> Chip Berlet wrote:
>
> >Doug, you are so sheltered.
> >
> >http://www.wilstar.net/porkrinds/
>
> Aren't those skins and not big gobs of "depot" fat?
>
> Doug