10 years ago, cracklins of any sort were relegated to the deep South, including Central and South America and referred specifically to pork skins. I have been crunching on crispy pig skin and belly since I was born. This is one of many reasons I am grateful for being from Colombia. Third world countries were truly ahead of the gourmet curve. We have been eating skin, ears, sweet breads, blood sausage and liver for years. Necessity inspires creativity like nothing else. 10 Points: WHAT IS THE BEST PART OF FRIED OR ROASTED CHICKEN? ANSWER: Duh, the skin. One time, I [...]