Talk:Cracklings
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Merger?
[edit]This is very similar to chicharron. Please look it up for merging. —Preceding unsigned comment added by 112.201.27.251 (talk) 10:51, 24 January 2011 (UTC)
This article should be merged with the pork rinds article which already mentions cracklings. — Preceding unsigned comment added by Thefox226G (talk • contribs) 00:16, 30 January 2011 (UTC)
- Chicharron may be either pork rinds or cracklings. --Altenmann >talk 02:01, 19 July 2025 (UTC)
Hmm, what about those crumbs from the batter used at Long John Silver's?
[edit]http://monkeygoggles.com/?p=4958
"Krums are the fried pieces of excess batter that drip or break off of the “real” food."
They are made of bread instead of pork but are essentially the same thing. And yes, I love them but can't eat them every day, week or possibly even month if I want to not have a heart attack at 40. :) 75.70.89.124 (talk) 03:12, 28 July 2013 (UTC)
This is a hopeless page
[edit]It totally fails to communicate the fact that in the UK Pork Scratchings are packets of fried pig skin (with the occasional nipple) that are eaten in pubs with beer in exactly the same way as potato crisps/chips. https://images-na.ssl-images-amazon.com/images/I/51dvmqSfTxL._AC_.jpg Fuficius Fango (talk) 12:24, 5 May 2021 (UTC)
Exactly same snack: byproduct of fat rendering. --Altenmann >talk 01:59, 19 July 2025 (UTC)
- Pork rind#Europe would be a better (more specific) target, where it is already discussed. Klbrain (talk) 10:18, 15 November 2025 (UTC)
- These are not pork rinds. The section Pork rind#Europe is gravely unreferenced and confused. --Altenmann >talk 10:41, 15 November 2025 (UTC)