Material that remains after rendering animal fat and skin
Cracklings (American English), crackling (British English),[1] also known as scratchings, are the solid material which remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack food or made into animal feed. It is also used in cooking.[2]
InFrench cuisine, cracklings (grillons, grattons, gratterons, frittons) may be made from pork, goose, duck or turkey. These are salted while hot and eaten as an hors-d'œuvre, especially in the southwest.[4] Duck 'frittons' are said to come originally from Burgundy.[5]
Krupuk kulit is an Indonesian cracker (krupuk) made of beef skin.
In Argentina and Uruguay cracklings extracted from tallow are called chicharrones and are a common filling for traditional breads.
Every part of Italy that raises pigs makes cracklings... [they] are eaten as a snack, kneaded into yeasted dough for breads, and stirred into sweet batters for dessert.
Cracklings are used to enrich a wide variety of foods, from soups to desserts.[10] Modern recipes sometimes substitute crumbled cooked bacon.[11]
InGerman cuisine, cracklings of pork or goose (Grieben) are often added to lard (Schmalz) when it is used as a bread spread.[12]
Crackling is often added to doughs and batters to make crackling bread[2] (French pompe aux grattons[13]), crackling biscuits (Hungarian tepertős pogácsa[6]), or potato pancakes (oladyi).[14]
Salted cracklings are widely used as a snack food.
Cracklings have been used as a supplement to various kinds of animal feed, including for poultry, dogs, and pigs.[15]
^Federal Board for Vocational Education, "The Home Project as a Phase of Vocational Agricultural Education", Bulletin no. 21, Agricultural Series no. 3 (September 1918) p. 85
^Prosper Montagné; Charlotte Turgeon and Nina Froud, eds., Larousse gastronomique: the encyclopedia of food, wine & cookery Crown, 1961. English translation of the 1938 edition. ISBN0517503336, s.v.grattons, p. 473
