Chicharrón, as a dish with sauces, or chicharrones as finger-food snacks, are popular in Andalusia and Canarias in Spain, Latin America and other places with Spanish influence including the Southwestern United States.

It is part of the traditional cuisines of Bolivia, Brazil, Portugal (where it is called torresmo), Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, Guam, Guatemala, Haiti, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, Belize and others.

The singular form of the term or a variant of it is also used as a mass noun in Filipino and Tagalog, languages in which stand-alone plurals do not exist.

Serving styles vary widely, including main course, side dish, filling for tortillas and other bread, the meat portion of stews, and as finger-food snacks.

Pork chicharrón is normally served only on Sundays and is eaten with llajwa, a tomato salsa, and mote, a type of corn (maize).

It is generally served in cabanes à sucre (sugar shacks) in spring time, as a "palate cleanser" between maple syrup-laden foods.

They are also a main ingredient in a popular dish called chifrijo, which also combines red beans, rice, and pico de gallo.

It is prepared by washing and drying pork and cutting it into small pieces, which are seasoned with a mix of lemon juice and salt.

Chicharrón is eaten with tortillas, lime, guacamole, and moronga sausage, and sometimes served with pico de gallo or Chirmol salsa.

It is often served as a breakfast or brunch food on a baguette with a relish made from red onion and lime juice.

Chicharon, less commonly spelled tsitsaron or sitsaron, is ubiquitous, as it is a well-loved snack, and may be bought anywhere, from large supermarket chains to small neighborhood sari-sari stores and street vendors.

While similar and dissimilar to crispy pata, it is more popular as a meal than finger food, and has found its way to contemporary dishes and restaurants.

[3] Fully vegan versions of chicharon are also made in the Philippines using deep-fried tofu skin, mushrooms, seaweed, starch, and other plant-based ingredients.

[6][7] Mofongo is a popular dish in which green plantains, cassava, or breadfruit are fried then mashed with chicharrón and other ingredients.

Rusiao de yuca like pasteles are made from grated cassava that has been dehydrated, toasted, then notably rehydrated with coconut milk into masa and seasoned with anise, mashed or finely chopped chicharrón, oregano among other ingredients.

Usually cooked with milk and lard to give them a nice gold color after they have been pressed through a pressure sift to make them have the texture of chips.

They are commonly seasoned and sold in plastic bags, like corn and potato chips as a "junk food" item.

Some brands in the Southwest use the Spanish term chicharrones, and Mexican-style chicharrón dishes are available in many Mexican and Southwestern restaurants in the region.

In the countryside in Greece, during Christmas time people prepare "tsigarídes" which is deep fried pork belly skin.