The Cracklin Trail

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THE CRACKLIN TRAIL

Crunchy chunks of fried pork skin, fat, and meat: seasoned to perfection and served warm from the black pot. Cracklins are one of the most decadent snacks around and no matter what you call them (cracklin, cracklins, crackling, or gratons) they are delicious. Cracklins begin as small cubes of pork skin, fat, and meat. They are fried for upwards of an hour in hog lard and then cooled and re-fried until they "pop."

You may find high-end chefs and culinary personalities incorporating versions of cracklin into their cooking, but at its heart these nuggets of soul satisfying comfort food are a Louisiana creation and the best-of-the-best are found in the Pelican State.

The Cracklin Trail puts you in the driver's seat to find the best homemade cracklins around.

VISIT OUR SISTER SITE

www.boudinlink.com

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What part of the cracklins do you most like to eat?

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R. Carriker (aka Dr. Boudin)
Robert Carriker

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