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Latest comment: 13 years ago2 comments2 people in discussion
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)Reply
Latest comment: 15 years ago1 comment1 person in discussion
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)Reply
Latest comment: 14 years ago1 comment1 person in discussion
Chicharrones from fatback, with rindChicharron from fatback, without 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)Reply
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