Grattons de Porc – Pork Scratchings (200g)

“Pork Grattons” also called “Pork Scratchings”  in the USA, are cooked from pork belly, candied in its fat.

The “Grattons” are found in many culinary traditions around the world with different names each time: in Indonesia it is “Sio bak babi”,  in Thailand, “khaep mu, Thai: แคบหมู”; in the Philippines, “Chicharon”; in Vietnam, “Tóp mỡ”; in the United States, “Pork rinds” or “Cracklings”; in Canada, “Scrunchions”; in Mexico, “Chicharrón” or “Cuerito”; in Spain, “Chicharrones” or “Torreznos”; in the Netherlands and Belgium, “Knabbelspek”, etc. In France, “Grattons” are a traditional regional dish. There are “Grattons” in Limousin and Auvergne, in Lyonnais, Saintonge, Angoumois, Guyenne, Périgord, Cévennes, Morvan and even in “La Reunion” island.

Also called “Gratterons”, “Griaudes”, “Grillaudes”, “Grillons”, “Fritons”, “Rillons”, “Grille-naudes” in Bourgogne or even “Greubons” in Switzerland and Savoie. Sometimes hot, more often cold, they are served as an aperitif, as a main course with a salad, as an accompaniment, or used to garnish pies and many other culinary specialties.