Very interesting about how the butchering was done. I used to love cracklings and even had some from the farm when my kids were little in the early 60s. I wouldn't dare eat them now what with all that fat, but gosh they were good. Nothing like the ones you can get in the grocery called "pig rinds" or whatever they. Thanks, Brenda for these posts. If your grandmother wrote lots of them down, please share more. Pat in Fort Wayne