These crispy, crunchy pork products are staples of Southern snacking. Pork is a big part of Southern culture. It’s our go-to for a backyard barbecue and the main event at football tailgates. Ribs, ...

This is my take on the classic Louisiana dish, pork cracklins, with LeRoy & Lewis Sichuan Rub. I use skin-on pork belly, slice them thin, smoke them, fry them up in homemade lard, and toss them is ...

You'll needa couple of 'cracklin slabs' about 1 to 2 inches thick, 8 to 10 inches wide, and 10 to 12 inches long. You can buy these at many of the butcher shops up and down Airline Highway and on Old ...

A cast iron dish of super crispy, golden brown pork cracklings, surrounded by sliced limes. - rafaelgraminho/Shutterstock We may receive a commission on purchases ...

BATON ROUGE, La. (WAFB) - Beans with ham and sausage have been cooking in the pots in South Louisiana for 300 years. People of all walks of life and in every area, from the bayous to New Orleans, ...

The festival that celebrates the south Louisiana tradition of a boucherie is returning to the site where it all began 40 years ago. After moving away from its original site at 9690 Airline Highway ...

After three days of competition, Jacob Mayer and Farrell Kilburn took home the Boucherie and Balloon Festival cracklin-cooking championship. The festival, hosted by the Sorrento Lions Club, also ...

Bar and restaurant Tupelo Honey fuses old-school Southern flavors with modern style. On its menu: loaded potato skins (or “cracklins”), fried green tomatoes, honey-fried chicken and waffles for brunch ...