Chicharrones is a popular dish in
Andalusia,
Spain, and
Latin America and is part of the traditional cuisines of
Cuba,
Mexico,
Venezuela,
El Salvador,
Nicaragua,
Colombia,
Brazil (where it is called Torresmo),
Peru, the
Philippines and others. The singular form, chicharrón, is also used as a
mass noun. They are usually made with different cuts of
pork, but sometimes made with
ram meat. In
Puerto Rico chicharrones are also made with chicken, in
Argentina with beef, and in
Peru with chicken or fish.
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(Cracklings) Pieces of fat cooked slowly until lard is rendered out. Lightly salted, may be served as a warm or cold hor d'oeuvre.
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