* Deep-fried pig SKIN, I think, and yeah, surprisely high in protein. . . . and fat. For me, they just get stale too fast down here.
I belive that the skins are called pork rines and if cooked right shouldn't be greesey, the fried fat cubes are called cracklins . I have cut up and cooked off alot of lard from hogs. I still use lard as it is the only grease i use except butter.