CRACKLINS

I get hungry when I look at this picture. Cracklins (called gratons by French-speaking Louisianans) are strips of hog belly with attached skin, fat, and meat that have been deep-fried in a vast, bubbling cauldron of lard. If you can get over their appearance, they are sinfully tasty; they're like super-concentrated, crunchy bacon. Last November, I went to the Port Barre Cracklin Festival in Louisiana's Cajun country, and I had a fantastic time.