In the southeast, we call them Cracklins. They are peices of pork skin, with a chunk of fat still attached, and the "friend out"- deep fried until crunchy. Not sure who influenced who- but I imagine as long as there’s been a pig there’s been a similar snack. The Chicharrones I’ve seen appear to be much more like cracklins than pork rinds- which are the fried skin w/o the fat. Whatever you call them, and whoever makes them- they’re a delicious snack- better than any potato chip!!! Side note>>> cracklins are also the crisp skin/fat from a whole roasted hog- and these are even better than the fried ones!!!