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Cracklings (American English), crackling (British English),[1] also known as scratchings, are the solid material which remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack food or made into animal feed. It is also used in cooking.[2]
Cracklings are most commonly made from pork, goose, and chicken, but are also made from other poultry and from beef, lamb and mutton.[3]
- ^ Oxford English Dictionary
- ^ 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
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