This thread brings up some intersting points.
When I was very young, my grandfather who lived in upper East Tennessee was educated, but lived literally on a farm. Each Thanksgiving, he would kill hogs where the pig was slaughtered, hung, hair was removed, gutted, disected and the rest is history. Hams were quartered, sausage was made, pork chops was canned and you probably know the rest.
The interesting part was where the fat was rendered for lard which was for cooking and what was left was the pork rinds. This was cut up and used in cornbread except for the old timers who would take the pork rinds while they were hot and head to the woods where they would enjoy the tasy pork rinds along with the quality made moonshine or brandy and use the frosty ice from Thankgiving in late November to cool the tasty moonshine.
I suppose my grandfather copied this concoction from the Hispanics.
I tasted this and they were great. I have never tasted them so great since then
Paul E. Smith