Cracklings

[3] In French cuisine, cracklings (grillons, grattons, gratterons, frittons) may be made from pork, goose, duck or turkey.

[5] Pig skin made into cracklings are a popular ingredient worldwide: in the British, Central European, Danish, Quebecois (oreilles de crisse), Latin American and Spanish (chicharrones), East Asian, Southeast Asian, Southern United States, and Cajun (grattons) cuisines.

In Argentina and Uruguay cracklings extracted from tallow are called chicharrones and are a common filling for traditional breads.

Cracklings from fat-tailed sheep were until recently a popular ingredient in Persian cuisine: ...many Iranians recall how, as a child, they relished a sandwich of the crispy remnants of the tail after rendering.Every part of Italy that raises pigs makes cracklings... [they] are eaten as a snack, kneaded into yeasted dough for breads, and stirred into sweet batters for dessert.Cracklings are used to enrich a wide variety of foods, from soups to desserts.

[11] In German cuisine, cracklings of pork or goose (Grieben) are often added to lard (Schmalz) when it is used as a bread spread.