Mother of pearl, also called nacre, is an iridescent layer of material that forms the shell lining of many mollusks. Pearl oysters and abalone are both sources of this substance, which is widely used as an inlay in jewelry, furniture, and musical instruments.
Pork rind is the skin (rind) of a pig. Pork rind is a common ingredient of sausages, which helps to improve their consistency.Fried or roasted pork rind and fat is also a snack. The frying renders much of the fat that is attached to the uncooked rind, causing the cooked product to reduce considerably in size.The product may be known by alternative names, such as pork scratchings or pork crackling in the UK, although the term crackling may also refer to the rind atop a roasted pork joint.ork rinds, sometimes cracklings, is the American name for fried or roasted skins of pigs, geese or other animals, regardless of the status or amount of pork in the snack. Pieces of fried meat, skin, or membrane produced as a byproduct of rendering lard are also called cracklings.
Pork rinds have a long and storied history in every pig-eating country. Walk any major Latin American city and youâll probably come across someone hawking chicharrones. In Canada, theyâre scrunchions. In the US, theyâre cracklings (usually pronounced âcracklinsâ). In Britain, theyâre pork scratchings. Most Asian countries also have their own form. Wherever you are, though, the pork rind is essentially the same save for whatever seasonings were applied: slices of the skin fried in its own fat as it renders out. The resultant fatty styrofoam-esque puffs are ubiquitous at mini-marts, truck stops, and ethnic supermarkets.