Italian pork cracklings — the crisp, golden-brown bits of pork fat and connective tissue left after lard is rendered, pressed and dried. They are crunchy, deeply savory and intensely porky, salty and rich, somewhere between a crackling and a dried scrap of cured fat. Crumbled in, they lard savory breads and rustic dishes with little pockets of crisp pork flavour.
Where it comes from
A frugal southern Italian by-product of rendering pork fat into lard, used to enrich rustic breads such as casatiello.
In the kitchen
Crumbled into savory breads, doughs and rustic bakes for crisp, fatty bursts of pork.
Nutrition (per 100g)
~550kcalCal
~30.0gProtein
~48.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
