Quote:
Originally Posted by GtrsRGr8
Wikipedia says that pork bellies is one source for bacon. They listed a couple of others lest distasteful.
I think that I can still eat bacon, after hearing that, but I still think that I'll pass on anything that actually says, "pork bellies," as does this recipe. Just couldn't bring myself to eat it.
Here in the deep south, there are two delicacies (to some people) related to our topic. Both are deep fried in some oil; maybe some of the old-timers still use lard. Anyway, one is called "chittlin's," which is pork skin prepared as stated above, and the other is called "cracklin's," which are various internal parts of the pig, probably including the bellies, but I don't know for sure. I stay away from them; I would eat chittlin's, and have occasionally done so before.
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I had heard cracklins are skin and the other is intestines.
All recipes agree with me.