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| They are small pieces of hog skin/fat as seen in the first picture. The fat is cooked which boils all the water out of the flesh and renders the lard into liquid form. When they are cooked to the right temp, about 300 deegrees, they are put into the lard press and the liquid lard is squeezed out leaving the kracklin cake as shown. Once they cool, they are a crispy crunchy treat when the cake is simply broken up.
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Summer Kracklins
