Pasta meets Pigskin
Here’s a recipe from a nineteenth-century manuscript cookbook from Jalisco, a state in the center of Mexico. Duro de harina [chicharrón] (literally something hard of flour) One quarter of flour,…
Read morePork and Pork Rinds. Why so Popular?
In response to Kyri and Adam. Two separate questions here. The first, which I take it is implicit in Adam’s comment, is that fried pork rinds are also popular in…
Read moreGreek Pig Slaughtering, Shoes, and Chicharrón
I really don’t have pig slaughtering on the brain, though it seems to keep coming up on this blog. Here’s an interesting description of pig slaughtering on one of the…
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