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Can someone explain what this actually is? The article doesn't seem to actually define this type of food, it only tells which type of meat it is made of or what it is eaten with. —Preceding unsigned comment added by 98.223.238.101 (talk) 20:33, 13 January 2009 (UTC)[reply]
The chicharron is a pork rind alone, or with the underlying flesh. Depending on the cut, that flesh can be meat or subcutaneous fat, or a mixture. If the chicharron is from fatback, it consists of rind and fat. Sometimes it is the fat alone, without the rind. --Una Smith (talk) 03:36, 3 August 2009 (UTC)[reply]