Chicharrones - A History

Chicharrón (or Chicharrones) is a popular dish in many countries such as Spain, Brazil, Argentina and Mexico. Chicharrones consist of meat that has been seasoned, boiled and deep-fried. Although most Chicharrones are made of pork, they can also be made from chicken, fish and beef. One key feature is Chicharrones are usually seasoned with 7-spice powder as a basic start to the dish.

The name Chicharrón is Spanish and translates to ‘Pork Rind’. The dish originally came from the region of Andalusia in Spain. Chicharrones have gained popularity around the world quite rapidly. This includes a vegetarian version introduced by Mexican company ‘Barnacle’ in the 1980s. The vegetarian version is made from what is known as ‘White Fungus’ and is served with either a spiced vinegar or chili and lime. Since the popularity growth, many companies have launched their own versions of the Chicharrón.

Chicharrón has many different ways of being served depending on what part of the world you’re in. There are now around 20 variants of the Chicharrón. For example, it is usually served alone as a snack or in a soup or stew but different countries have their customary way of serving. In Peru, it is served along with red onion relish and fried yuca (cassava fries). Whereas, in Chile they’re served with homemade bread. Another example is Venezuela where they’re eaten with cachapas and are generally sold along main roads. Whatever country these are found in, the likelihood is that they’re being sold as appetizers or snacks rather than a main dish.

As most Chicharrones are made of pork, it is comparable to an English pork scratching. The main difference here is that a Chicharrón is more airy and more seasoned. A pork scratching (or cracking as it is sometimes called) is more flat and has a harder crunch than the lighter Chicharrón. A pork scratching is often served in packets like crisps and is eaten on its own.