Pork Cracklings

My Experience

One of my bags had two cracklins that were a green color. I would appreciate it if a bit more care is taken in regards to making sure that the pork skin and fat are the only components cooked together. I do not want to eat green plastic tags (assuming the green color).

I’m so good it was too hard

They were pretty good no complaints, I think they could be cooked a little harder to elimate some of the grease.