Cracklings, also known as scratchings, are the solid material which remains after rendering animal fat and skin to produce lard, tallow, or schmaltz. It is often eaten as a snack food or made into animal feed. It is also used in cooking.
In French cuisine, cracklings (grillons, grattons, gratterons, frittons) may be made from pork, goose, or turkey. These are salted while hot and eaten as an hors-d'œuvre, especially in the southwest.
Pig skin made into crackings are a popular ingredient worldwide: in Central European, Quebecois (cretons), Latin American (chicharrones), East Asian, Southeast Asian, Southern United States, and Cajun cuisines. They are often eaten as snacks. In Hungary, they are popular as a breakfast or dinner food.
In Hungary when you have a party, you start it with hot goose cracklings. It has to be goose.— A Hungarian in New Orleans
Lamb and mutton
...many Iranians recall how, as a child, they relished a sandwich of the crispy remnants of the tail after rendering.— Charles Perry
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.— Micol Negrin, Rustico
Salted cracklings are widely used as a snack food.
- Alan Davidson, The Oxford Companion to Food, s.v.
- 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. ISBN 0517503336, s.v. grattons, p. 473
- George Lang, The Cuisine of Hungary, Bonanza Books, 1971, ISBN 0517169630, p. 92, 350
- Elsa Hahne, You Are Where You Eat, 2008, p. 125
- Michael Roddy, "Trip Tips: Hungary, where goose is king - and eaten - for a month", Reuters, November 21, 2014
- Charles Perry, "Fat-tailed sheep", The Oxford Companion to Food, p. 300
- Micol Negrin, Rustico: Regional Italian Country Cooking, 2002, ISBN 0609609440, p. 256
- "Cream of Split Pea Soup", Stephanie Fleischer Osser, Bernard Clayton, The Complete Book of Soups and Stews, 1987, ISBN 0671438646, p. 329
- Ursula Heinzelmann, Food Culture in Germany, 2008, ISBN 0313344957, p. 64
- Patricia Wells, et al., The Food Lover's Guide to France, 1987, ISBN 0894803069, p. 534
- V.A. Bolotnikova, Byelorussian Cuisine, 1979, p. 78
- "Use of Cracklings in Feeds", The National Provisioner January 25, 2019 p. 18