Paul Locher pens a column about how early Ohio and Pennsylvania settlers would have produced lard, scrapple and cracklins to ...

Cracklins are essentially the excess scraps that rise to the top of the freshly rendered lard. They’re scooped out, salted and seasoned, then eaten as a delicious precursor to the meal.

While cracklins might not be as mainstream as their cousin, pork rinds, for many, these little nuggets of fried pork are as good as it gets. Made with skin-on pork belly, cracklins are a ...