• Jimmycrackcrack
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    1 year ago

    In Australia and the UK we like the skin as well when roasted. We call it crackling.

    • isthingoneventhis@lemmy.world
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      1 year ago

      In the US it’s called chitlins? pork rinds / chicharrones depending on where you’re at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo.