After the hustle and bustle of pig slaughtering is over, I always take a few minutes to select the good pieces of bacon for cracklings. I usually do this on a large table, where I set aside the thicker ham or pieces with a bit of meat in them. It doesn't take long before I start the cauldron, and not much is needed – just fresh bacon and a little salt at the end.
Quick Info
Total time: 2-3 hours
Servings: depends on the amount of bacon used; about 6-8 servings from 2 kg
Difficulty: easy-medium (only requires attention to the heat)
Ingredients
- raw pork bacon: 2 kg (or as much as you have, thick pieces from the back, belly, or whatever accumulates)
- 1 liter of water
- coarse salt, to taste
Preparation method
1. Clean the bacon of any hair or meat residues, then wipe with clean towels if it's wet.
2. Cut the bacon into cubes of 2-3 cm. If the pieces have a bit of meat, leave them as they are; they add good flavor.
3. Place the bacon in a cauldron or pot with a thick bottom. Pour 1 liter of water over it. The water helps prevent sticking and allows for more even melting at the beginning.
4. Turn on medium heat. Stir every 10-15 minutes to prevent sticking.
5. When the water reduces and the fat starts to show, lower the heat.
6. Let it simmer until the bacon cubes turn golden, firm, but not hard (about 1.5-2 hours for 2 kg).
7. Remove the cracklings with a slotted spoon into a sieve. Let them drain well.
8. Salt them while they are warm, mixing gently.
9. Store the strained fat separately in clean jars.
Why I make this recipe often
Cracklings can be made anytime I have fresh bacon. I use them as a snack or store them. They don't require hard-to-find ingredients. They keep well and don't need to be eaten immediately. They are filling and work well with any rustic meal.
Tips and variations
Tips
- Don’t cut the cubes too small; they shrink a lot while frying.
- The water doesn’t remain in the end, but it helps prevent burning at the start.
- Don’t keep the heat high when it starts frying.
- They can be stored for several weeks in the fridge without issues.
Substitutions
- Thinner bacon can be used, but they come out drier.
- A sprinkle of paprika can be added at the end for flavor and color.
Variations
- Some add onion slices to the cauldron towards the end for flavor.
- If the bacon pieces have meat, the cracklings come out more tender.
- Pressed cracklings (smashed after draining) are denser and have a different texture.
Serving ideas
- With red onion and homemade bread.
- Next to cold pickles, especially cucumbers or green tomatoes.
- In salads or stews, added at the end for extra flavor.
Frequently asked questions
1. Why do we add water at the beginning?
Water prevents the bacon from sticking or burning while the fat starts to melt. It evaporates completely during cooking.
2. What do I do if the cracklings turn out hard?
When they are almost done, turn off the heat. If left too long, they become crunchy and hard. It’s good to taste them towards the end.
3. How do I store them correctly?
After they cool, keep the cracklings in containers in the fridge, covered. They can also be stored under a layer of fat.
4. What do I do with the leftover fat?
I strain it into clean jars. It can be used for cooking (instead of oil) or for spreading on bread.
Nutritional values (100 g cracklings, estimated)
- Energy: ~700 kcal
- Fat: 72 g
- Protein: 8 g
- Carbohydrates: 0 g
They are calorie-dense, high in fat. They have some protein if it’s bacon with meat.
Storage and reheating
Cracklings can be stored in the fridge, airtight, for 2-3 weeks. If covered with fat, they last even longer. For reheating, briefly place them in a dry pan or oven, but they are usually eaten cold.
Quick Info
Total time: 2-3 hours
Servings: depends on the amount of bacon used; about 6-8 servings from 2 kg
Difficulty: easy-medium (only requires attention to the heat)
Ingredients
- raw pork bacon: 2 kg (or as much as you have, thick pieces from the back, belly, or whatever accumulates)
- 1 liter of water
- coarse salt, to taste
Preparation method
1. Clean the bacon of any hair or meat residues, then wipe with clean towels if it's wet.
2. Cut the bacon into cubes of 2-3 cm. If the pieces have a bit of meat, leave them as they are; they add good flavor.
3. Place the bacon in a cauldron or pot with a thick bottom. Pour 1 liter of water over it. The water helps prevent sticking and allows for more even melting at the beginning.
4. Turn on medium heat. Stir every 10-15 minutes to prevent sticking.
5. When the water reduces and the fat starts to show, lower the heat.
6. Let it simmer until the bacon cubes turn golden, firm, but not hard (about 1.5-2 hours for 2 kg).
7. Remove the cracklings with a slotted spoon into a sieve. Let them drain well.
8. Salt them while they are warm, mixing gently.
9. Store the strained fat separately in clean jars.
Why I make this recipe often
Cracklings can be made anytime I have fresh bacon. I use them as a snack or store them. They don't require hard-to-find ingredients. They keep well and don't need to be eaten immediately. They are filling and work well with any rustic meal.
Tips and variations
Tips
- Don’t cut the cubes too small; they shrink a lot while frying.
- The water doesn’t remain in the end, but it helps prevent burning at the start.
- Don’t keep the heat high when it starts frying.
- They can be stored for several weeks in the fridge without issues.
Substitutions
- Thinner bacon can be used, but they come out drier.
- A sprinkle of paprika can be added at the end for flavor and color.
Variations
- Some add onion slices to the cauldron towards the end for flavor.
- If the bacon pieces have meat, the cracklings come out more tender.
- Pressed cracklings (smashed after draining) are denser and have a different texture.
Serving ideas
- With red onion and homemade bread.
- Next to cold pickles, especially cucumbers or green tomatoes.
- In salads or stews, added at the end for extra flavor.
Frequently asked questions
1. Why do we add water at the beginning?
Water prevents the bacon from sticking or burning while the fat starts to melt. It evaporates completely during cooking.
2. What do I do if the cracklings turn out hard?
When they are almost done, turn off the heat. If left too long, they become crunchy and hard. It’s good to taste them towards the end.
3. How do I store them correctly?
After they cool, keep the cracklings in containers in the fridge, covered. They can also be stored under a layer of fat.
4. What do I do with the leftover fat?
I strain it into clean jars. It can be used for cooking (instead of oil) or for spreading on bread.
Nutritional values (100 g cracklings, estimated)
- Energy: ~700 kcal
- Fat: 72 g
- Protein: 8 g
- Carbohydrates: 0 g
They are calorie-dense, high in fat. They have some protein if it’s bacon with meat.
Storage and reheating
Cracklings can be stored in the fridge, airtight, for 2-3 weeks. If covered with fat, they last even longer. For reheating, briefly place them in a dry pan or oven, but they are usually eaten cold.