Bread flavored with

cracklings Cracklings (USA), crackling (British English), also known as scratchings, are the solid material which remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack ...

is found in several cuisines: * Crackling bread, in the

cuisine of the Southern United States The cuisine of the Southern United States encompasses diverse food traditions of several regions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have sprea ...

is a

cornbread Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are st ...

incorporating cracklings. * ''Pompe aux grattons'' or ''brioche aux griaudes'', in the cuisine of central France, is a bread,

tart A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with ...

, or

brioche Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and ...

incorporating cracklings. It is a specialty of the

Bourbonnais Bourbonnais () was a historic province in the centre of France that corresponds to the modern ''département'' of Allier, along with part of the ''département'' of Cher. Its capital was Moulins. History The title of the ruler of Bourbonnais ...

. * ''Pan de chicharrones'', in the

cuisine of Argentina Argentine cuisine is described as a cultural blending of Mediterranean influences brought by the Spanish during the colonial period and, later, by Italian and Spanish immigrants to Argentina during 19th and 20th centuries, with influences fro ...

and the

cuisine of Uruguay Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Sco ...

, is a wheat flour bread incorporating beef cracklings and

tallow Tallow is a rendering (industrial), rendered form of beef or mutton fat, primarily made up of triglycerides. In industry, tallow is not strictly defined as beef or mutton fat. In this context, tallow is animal fat that conforms to certain techn ...

In American literature

Crackling bread is mentioned in the novel ''

To Kill a Mockingbird ''To Kill a Mockingbird'' is a novel by the American author Harper Lee. It was published in 1960 and was instantly successful. In the United States, it is widely read in high schools and middle schools. ''To Kill a Mockingbird'' has become ...

''. It is the narrator Scout's favorite snack. Calpurnia, the family's cook, prepared it for Scout after her first day at school. "It was not often that she made crackling bread, she said she never had time, but with both of us at school today had been an easy one for her. She knew I loved crackling bread." Calpurnia and Scout had had an argument during lunch and to try to repair the bond between them she made crackling bread."To Kill a Mockingbird", Harper Lee, Chapter 3

References

Cuisine of the Southern United States Soul food Argentine cuisine American pork dishes French breads {{bread-stub