The process of preparing crisp, airy snacks from cured pig skin involves rendering and subsequent frying. This culinary technique transforms a tough, fatty substance into a light, flavorful treat. An example would be taking commercially available raw or partially cooked skin and applying heat until it achieves a desired level of crunchiness.
The resulting product offers a unique textural experience and can be a significant source of collagen and protein, depending on the preparation method. Historically, this approach to food preparation allowed for the efficient utilization of animal parts, minimizing waste. This practice has evolved from necessity to a popular snack enjoyed worldwide.
