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These crunchy herb and spice-infused pork skins are the salty, meaty snack of our dreams.

Learn everything you ever wanted to know about jerky in all its forms — meat, fish and vegetable-based (and beyond). Pick up a copy of this new collection of recipes from all over the world by some of the country’s most foremost authorities on charcuterie. These porchetta cracklins are calling your name! 

Porchetta, the beloved Italian pork roast laden with garlic and herbs, is always a huge hit for dinner parties and special occasions. But its outer coating of crispy pork skin, known as cotiche croccanti in Italian, always seems to disappear from the serving platter faster than the meat. In a give-the-people-what-they-want move, we’ve devised this way of preparing just the pork skin alla porchetta. Serve the warm cracklins alongside an aperitivo or as part of an antipasto, or try crumbling them slightly and using to top cannellini beans or a simple green salad.

If you purchase whole skin-on pork legs to make jerky, you can save the leftover skin to make this recipe. Pork skin can also be purchased from most butcher shops. As it cooks in the oven, the skin gives off a fair amount of fat. Be sure to strain and refrigerate this fat to use for sautéing and frying.

Reprinted with permission from Jerky: The Fatted Calf’s Guide to Preserving and Cooking Dried Meaty Goods