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Line 20: * '''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> * '''''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> * ''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==

Crackling bread: Difference between revisions