In Latin American people call deep fried pig skins chicharrones. In the U. S. south they call them cracklings. Farmers in many parts of the world often fry them in makeshift outdoor kitchens in which the cut up skin of a freshly slaughtered hog is dropped into hot oil to make chicharrones/crackling. Historically women entrepreneurs have sold them as street foods. They have also been a favorite snack at rural collective and gendered hog killing events. The men slaughter and butcher the meat while the women deep fry the skin served with other treats.