BBQ Recipes
November 20, 2015
Cracking the Cracklin’ Code
Chicharrón, pork rinds, gratons, cracklins—call them what you like, but fried hog fat with the skin on is a wonderful thing. I recently attended a Louisiana boucherie (what is essentially a communal gathering where a whole hog is butchered and broken down; read more about it here), and I was
