Talk:Chicharrón

More Information?
Can someone explain what this actually is? The article doesn't seem to actually define this type of food, it only tells which type of meat it is made of or what it is eaten with. —Preceding unsigned comment added by 98.223.238.101 (talk) 20:33, 13 January 2009 (UTC)


 * It's simply that - fried pork rinds.--Astepintooblivion (talk) 	 03:26, 23 November 2010 (UTC)

Rename
Maybe this page could be renamed to Chicharrones (Pork Rinds) because there is a different kind made of wheat (I plan to make an article for it).

Advertisement
Did anyone else notice that the entire second half of this article is an advertisement? —Preceding unsigned comment added by 71.57.167.84 (talk) 19:37, 28 May 2008 (UTC)

Pork rind
The chicharron is a pork rind alone, or with the underlying flesh. Depending on the cut, that flesh can be meat or subcutaneous fat, or a mixture. If the chicharron is from fatback, it consists of rind and fat. Sometimes it is the fat alone, without the rind. --Una Smith (talk) 03:36, 3 August 2009 (UTC)

Cracklings
Maybe this page could be put under cracklings or vice versa. —Preceding unsigned comment added by 112.201.27.251 (talk) 10:54, 24 January 2011 (UTC)


 * They are not precisely the same - though there is overlap. -- Beardo (talk) 14:37, 10 September 2019 (UTC)

Mexicans claim this as their version of pork rinds.
See pork rinds for more information. 173.23.50.134 (talk) 00:55, 18 November 2022 (UTC)