{"id":32955,"date":"2020-07-28T06:36:02","date_gmt":"2020-07-28T06:36:02","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=32955"},"modified":"2023-05-08T10:25:52","modified_gmt":"2023-05-08T10:25:52","slug":"cracklings","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/cracklings\/","title":{"rendered":"Cracklings"},"content":{"rendered":"<p>The residue left from rendered pork fat that has had the lard extracted.<\/p>\n<hr \/>\n<p>A crunchy morsel of fibrous material from swine, remaining post-extraction of the adipose tissue.<\/p>\n<hr \/>\n<div class=\"flex-1 overflow-hidden\">\n<div class=\"react-scroll-to-bottom--css-ndwrj-79elbk h-full dark:bg-gray-800\">\n<div class=\"react-scroll-to-bottom--css-ndwrj-1n7m0yu\">\n<div class=\"flex flex-col items-center text-sm dark:bg-gray-800\">\n<div class=\"group w-full text-gray-800 dark:text-gray-100 border-b border-black\/10 dark:border-gray-900\/50 bg-gray-50 dark:bg-[#444654] sm:AIPRM__conversation__response\">\n<div class=\"flex p-4 gap-4 text-base md:gap-6 md:max-w-2xl lg:max-w-xl xl:max-w-3xl md:py-6 lg:px-0 m-auto\">\n<div class=\"relative flex flex-col w-[calc(100%-50px)] gap-1 md:gap-3 lg:w-[calc(100%-115px)]\">\n<div class=\"flex flex-grow flex-col gap-3\">\n<div class=\"min-h-[20px] flex flex-col items-start gap-4 whitespace-pre-wrap break-words\">\n<div class=\"markdown prose w-full break-words dark:prose-invert light AIPRM__conversation__response\">\n<p>The outer layer of a fresh ham that becomes crisp and brown when baked, usually scored before cooking to prevent it from affecting the meat&#8217;s shape. To achieve crispiness, it is rubbed with salt and brushed with oil.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The residue left from rendered pork fat that has had the lard extracted. A crunchy morsel of fibrous material from swine, remaining post-extraction of the adipose tissue. The outer layer of a fresh ham that becomes crisp and brown when baked, usually scored before cooking to prevent it from affecting the meat&#8217;s shape. To achieve [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-32955","post","type-post","status-publish","format-standard","hentry","category-c"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cracklings - Definition of Cracklings<\/title>\n<meta name=\"description\" content=\"The residue left from rendered pork fat that has had the lard extracted.A crunchy morsel of fibrous material from swine, remaining post-extraction of the adipose tissue.The outer layer of a fresh ham that becomes crisp and brown when baked, usually scored before cooking to prevent it from affecting the meat&#039;s shape. 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