[Sca-cooks] proper cracklings

[Mark S. Harris]

Margali commented:

> It isn't the taste, it is the overall texture. Proper cracklings are the fat
> and skin layer of pigs sliced into pieces and deep fried.
>
> Instead of beiong puffed and styrofoam-y or rice cak-y, you get 2 types of
> pieces.
So is there any evidence that such a food item was eaten in period? I

can't see where it wouldn't be unless there was a more important thing
to do with this part of the pig.
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****