Slices of the fibrous residue left after rendering fat.
the crisp residue left after lard has been rendered
Crispy cooked pieces of fatty meat, such as salt pork. Sometimes added to Southern cornbread.
Crisp remains left after the fat has been fried out
The crisp remains that are left behind after frying fat.
The crispy residue of skin, usually of pork, remaining after the fat is rendered. Or the rind left when most of the fat of a roast has been melted off. Commonly made from pork, duck, and goose it is used in salads, stuffing, and seasonings.