Chicharrón is a dish made of fried pork rinds. It is
sometimes made from chicken, mutton, or beef.
Chicharrón is popular in Andalusia, Spain, and in Latin America is part of the
traditional cuisines of Argentina, Bolivia, Brazil (where it is called
torresmo), Colombia, Cuba, Dominican Republic, Guatemala, Honduras, El Salvador,
Mexico, Nicaragua, Panama, Peru, Philippines, Puerto Rico, Venezuela, and
They are usually
made with different cuts of pork, but sometimes made with mutton. In Argentina
with beef. In Costa Rica they are usually made from pork ribs or similar cuts,
rinds are rarely used.
The pork rind type is the skin of the pork after it has been seasoned and deep
fried. In Mexico they are eaten in a
salsa verde. In Latin
America they are eaten alone as a snack, with
cachapas, as a stuffing in
or pupusas, or as the meat portion of various stews and soups.