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Author Topic: Scruncheons  (Read 2712 times)

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William

  • Guest
Scruncheons
« on: August 26, 2008, 11:13:57 am »
Also spelt scrunchins.
http://www.billcasselman.com/canadian_food_words/cfw_two.htm
Left over from rendering fat for pemmican, they go well as a garnish on the raw meat.

Waste not, want not, eh?
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xylothrill

  • Guest
Re: Scruncheons
« Reply #1 on: August 26, 2008, 02:28:29 pm »
That sounds like what we call "cracklins."
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William

  • Guest
Re: Scruncheons
« Reply #2 on: August 27, 2008, 12:24:13 am »
I thought cracklins was skin off a roast pork.
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xylothrill

  • Guest
Re: Scruncheons
« Reply #3 on: August 27, 2008, 12:40:14 am »
The fried pork skin we call pork rinds. Maybe it's a regional difference.
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