NEW ORLEANS (WVUE) - Beans with ham and sausage have been cooking in the pots in South Louisiana for 300 years. People of all walks of life and in every area, from the bayous to New Orleans, found ...

Chicharrón, pork rinds, gratons, cracklins—call them what you like, but fried hog fat with the skin on is a wonderful thing. I recently attended a Louisiana boucherie (what is essentially a communal ...

Fried pork skins are genuinely and authentically Louisiana, which country folk call cracklins and the Cajuns refer to as gratons. Then when the snacking outside is done, it’s time to head on into the ...

You'll needa couple of 'cracklin slabs' about 1 to 2 inches thick, 8 to 10 inches wide, and 10 to 12 inches long. You can buy these at many of the butcher shops up and down Airline Highway and on Old ...