Being back in Los Angeles has really given me some great opportunities to make food connections...one of which was finding a Mexican grocery store that frequently has decent cuts of pork at a great price. So recently, I picked up some pork shoulder/picnics to stock up on breakfast sausage. With the great price comes a little effort and I had to butcher the meat...not too much of a hassle really. But I was left with a few pounds of pork fat and pig skin. What to do? I de-fatted the skin as best as possible; cut it into squares; slow baked them with some salt; and they will soon be fried up for chicharrones. The fat, I rendered the fat all day today and was left with a few quarts of golden pork fat and some cracklin's. Now this is my first time rendering this much fat and having this many crunchies left over--I usually just toss them. But this time I decided to drain them and set them aside to cool. I was curious what they tasted like, so I put just a hint of salt on one of the pieces and WOW! Flavor explosion! My mind is still reeling, trying to comprehend what it just experienced. Yes, I know, I know...I know that what I was eating was not the healthiest stuff in the world. In fact, I know that this stuff could kill ya! This is not something I would EVER eat in bulk. But the idea of tossing some of these cracklins with a green salad and onions...or maybe even topping some sauteed green beans with them....I am just blown away by these things. Where have they been my whole life?