Cracklings are a food product obtained by processing pork fat in the preparation of lard. They are the residual part in the boiling of frittole, that is, all parts of the pig not used for sausages or dry lard, together with a part of fat, that is, suet, which liquefies in the aforementioned boiling.

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Composition: pork fat, pork meat, salt, natural flavors.

Antioxidant: sodium ascorbate.
Produced in a protective atmosphere. To be stored at room T° in a cool and dry place at max +18°C.

Average nutritional values per 100 g.
Energy: 2500 kj – 602 kcal
Fat: 45.7 g
Of which saturated fatty acids: 15.1 g
Carbohydrates: 0.7 g
Of which sugars: 0.01 g
Protein: 46.8 g
Salt: 2.8 g



200 g, 500 g