Historically, pork cracklins were a by-product of a hog killing that were meant to be eaten alongside other foods. But don’t knock the cracklin just yet. Making a huge comeback in recent years, today they’re holding their own on the shelves of seemingly every store and appearing on menus throughout the South (without the plastic wrap). In this seminar, learn the technique behind rendering and frying a roadside favorite from a Cajun food-lover and cracklin expert.
