Crackling recipe

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www.saraessexbradley.comThe Cajun boucherie dates back centuries, a communal hog butchering where careful attempts were made to use every inch of the animal to adequately feed the coterie. Usually held in cold weather months, the boucherie produced items for backbone stew, sausage such as andouille and boudin, ham hocks, bacon and pork roasts, among other pork products. Even the skin of...

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