If you’ve ever wandered through the heart of Cajun country in Louisiana, there’s a good chance you’ve caught a whiff of something irresistibly savory floating from a small-town meat market. That, dear reader, is the perfume of cracklin’: a beloved Cajun treat that’s as much a part of the local culture as zydeco music and crawfish boils.

What Exactly is Cracklin’?

Cracklin’ (sometimes spelled “cracklings”) may sound familiar if you’ve ever nibbled on pork rinds, but make no mistake—this snack is in a league of its own. While pork rinds are simply fried pork skin, cracklin’ is more indulgent. Imagine fried pieces of pork belly, each morsel boasting not just skin, but juicy layers of fat and meat clinging together in crispy, salty harmony.

A Little Background on Cracklin’

But how did this crispy treat become a staple in the region? The roots of cracklin’ reach back to the earliest days of south Louisiana’s settlement. French-speaking Acadian settlers, expelled from Canada in the 18th century, arrived in the bayous and prairies of Louisiana with limited resources. These resourceful newcomers wasted nothing—especially not the hogs they raised for food. Every part of the pig was put to use, and as lard was rendered for cooking, the leftover bits of skin, fat, and meat were fried until golden and crackly. What started as a practical way to avoid waste and stretch the bounty of a single animal became a cherished tradition, passed down through generations. Over time, the cracklin’ evolved from humble farmhouse fare into a celebrated snack, seasoned and fried for markets, festivals, and family gatherings alike.

How do they do that?  

Found in many of the meat markets located in Cajun country, cracklin’ is made fresh each day. To cook cracklin, pieces of pig belly must be cut into large chunks. The chunks are then fried in hog lard just like in the old days.  During the long fry time,  HALF the fat is rendered out.  But, dont’ worry, there’s still plenty of fat left!   After cooling, the chunks are then re-fried until the skin of the cracklin’ begins to blister or “pop.” They are then seasoned with a salty, spicy secret blend unique to each market.  The final product is about half the size of the raw pieces used.

Go Get you Some, cher!

You might be thinking  that cracklin’ are not be the most healthy thing to eat….well,  maybe if you’re on a low-carb or ketogenic regime, it could be perfect.  But, Cajuns don’t eat cracklin’ as a meal, or even with meals. Cracklin’ is a treat or snack that you pick up at a local meat market like you would a bag of chips or a candy bar.  For your first taste, we recommend heading to the deli or the meat counter and asking for “a $5 bag of cracklin’.”  It’ll just be a few in a little brown paper bag.  Go try them in your car; if you love them like a Cajun, you can always go right back in and get a $20 bag!

If you’re eager to pick up this treat for yourself, consider some of these great little places to get your paper bag full.

Billeaud’s Meat & Grocery-Located on Main Street, in Broussard, LA  

Earl’s Cajun Market – Located in Lafayette, LA, on Verot School Rd.