Greaves

the redness must be washed very well, cut into pieces with scissors and placed in a pot, in the absence of a clay pot, a non-stick pot should be used. In this case, add 1 to 2 tablespoons of water to prevent it takes the pot and sprinkles it. you can also season with a little salt (very little). but the normal thing is to season the cracklings with coarse salt as soon as they are removed from the pan.

note: the brownish liquid left in the pan should be strained (using a metallic strainer with fine mesh to retain all impurities) and placed in a container. when this liquid cools, it remains a light lard that can be used in various culinary dishes.