Categories: Pork/ham, German 
      Yield: 4 servings 
  
  2 1/2 kg Fresh pork bacon [the fatty              -1/2 lbs) 
           -layer right underneath           1/8 l  Milk or water (1/2 cup plus 
           The skin.  K.B.] (approx. 5              -1/2 Tbsp) 
  
  Cut the bacon into 3/4-inch cubes and put into a tall pot which must not 
  get filled more than halfway up (to prevent the large amount of foam during 
  the rendering process from running over and spilling).  Heat up slowly, 
  else the bacon will stick to the bottom and scorch.  As soon as there is a 
  little liquid fat covering the bottom of the pot, add milk or water, and 
  heat up more, constantly stirring.  Let the cracklings brown a little bit 
  more, then pour off the liquid lard, through a sieve, into an earthenware 
  pot.  Warm cracklings are very popular in-between meal. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 8/92