Crackling bread: Difference between revisions

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{{Short description|Bread flavored with cracklings}}

{{unreferenced|date=May 2012}}

{{Infobox prepared food

| name = Crackling bread

| image = Pompe aux grattons unbroken.jpg

| caption = Pompe aux grattons, a type of crackling bread from central France

| alternate_name =

| country = [[United States]], [[France]]

| region = [[Southern United States]], [[Bourbonnais]]

| creator =

| course =

| type = [[Bread]]

| served =

| main_ingredient = [[Cornmeal]] or [[flour]], [[cracklings]]

| variations =

| calories =

| other =

}}

Bread flavored with [[cracklings]] is found in several cuisines:

==About Crackling Bread==

Crackling Bread is a Southern Cuisine which mainly consists cracklings and a type of bread, usually containing cornmeal. [[Cracklings]] are extremely similar to [[pork rinds]] and [[chicharrones]], and dish made of fried pork rinds. Another name for Cracklings is gratons or grattons, dubbed by the Cajuns. During times of slavery, servants would be given pork skin, which they would then deep-fry and incorporate into cornbread batter. Since those times, this rich food has become international. Many countries, including Italy, has had an interesting history corresponding with cornbread as well. Substitutes for the pork skin include raisins and candied peel.

* '''Crackling bread''', in the [[cuisine of the Southern United States]] is a [[cornbread]] incorporating cracklings.<ref>{{cite web|url=https://www.foodnetwork.com/recipes|title=Recipes|website=Food Network}}</ref>

==History==

* '''''Pompe aux grattons''''' or '''''brioche aux griaudes''''', in the [[French cuisine|cuisine of central France]], is a bread, [[tart]], or [[brioche]] incorporating cracklings. It is a specialty of the [[Allier|Bourbonnais]].<ref>François-Régis Gaudry, ''Let's Eat France'', {{isbn|1579658768}}, p. 382</ref>

As mentioned previously, servants in times of slavery would make due with what was at hand, such as pork skin or lard for flavoring food. Slaves were given mainly leftover scrapes and undesired meat from their masters' table. By obtaining weekly cornmeal rations from their masters, and lard from a slaughtered pig, slaves were able to create a hearty dessert.

* ''Pan de [[chicharrones]]'', in the [[cuisine of Argentina]] and the [[cuisine of Uruguay]], is a wheat flour bread incorporating beef cracklings and [[tallow]].

==In American literature==

==To Kill A Mockingbird Reference==

InCrackling bread is mentioned in the book,novel ''[[To Kill Aa Mockingbird]],''. Crackling BreadIt is referredthe tonarrator whenScout's favorite snack. Calpurnia, an African American servant of the Finchfamily's familycook, bakesprepared Crackling Breadit for Scout Finchafter asher anfirst apology.day "'Shutat your eyes and open your mouth and I'll give you a surprise,' she saidschool. "It was not often that she makemade crackling bread, she said she never had time, but with both of us at school today hashad been an easy one for her. She knew I loved crackling bread." ThisCalpurnia goesand toScout showhad had an argument during lunch and to cuisinetry into repair the Southernbond Unitedbetween Statesthem isshe quitemade uniquecrackling bread.<ref>"To Kill a Mockingbird", Harper Lee, Chapter 3</ref>

==References==

{{Uncategorized|date=May 2012}}

{{Reflist}}

{{portal|Food}}

{{French cuisine}}

[[Category:Cuisine of the Southern United States]]

[[Category:Soul food]]

[[Category:Argentine cuisine]]

[[Category:American pork dishes]]

[[Category:French breads]]

{{bread-stub}}