When I finished my lard rendering project, I was left with about 4 cups of cracklins. Cracklins (or cracklings) are crispy bits of fried pork fat. They are pretty much just like the crispy ends of a bacon strip. Not wanting to waste them, I put them in the freezer for later use.
Cracklings or cracklins
Ever since I had cracklin cornbread at Harold’s BBQ in South Atlanta, I’ve been wanting to make some at home. One exceptionally cool night last week, with a pot of veggie soup on the stove, I pulled out my cracklins from the freezer and made a skillet full.
One thing I want to make clear… you should never, ever, ever add sugar to cornbread. That is just wrong.
What’s wrong with lard? Nothing. That’s why you should be making lard at home.
In the 60’s & 70’s, everyone knew that butter and lard were full of saturated fats and cholesterol and if you cooked with them, you were just handing out heart attacks on a plate. My Southern mother, being the progressive person that she was, always cooked with Crisco or margarine. Why? Because science told her it was healthy! To us, lard was a bad word, connoting greasy, porky, fatty food. I’m sure the ghosts of our Southern great-grandmothers were collectively rolling their eyes at this. Why? Because as it turns out, switching out manufactured shortenings and fats for natural fats was a huge mistake. It turns out lard is a healthful fat!
How healthful? Lard contains less saturated fat than butter, is mostly a mono-saturated fat (the good kind of fat), has no trans fats and has a high smoke point, making it ideal for frying. If it is naturally rendered, it is free of artificial colorings, flavoring or additives. It is also has an incomparable taste in a pie crust or a tamale. It’s really no wonder that chefs have rediscovered cooking with lard as a return to natural whole foods.