Crackling bread
Pompe aux grattons, a type of crackling bread from central France | |
| Type | Bread |
|---|---|
| Place of origin | United States, France |
| Region or state | Southern United States, Bourbonnais |
| Main ingredients | Cornmeal or flour, cracklings |
Bread flavored with cracklings is found in several cuisines:
- Crackling bread, in the cuisine of the Southern United States is a cornbread incorporating cracklings.
- Pompe aux grattons or brioche aux griaudes, in the cuisine of central France, is a bread, tart, or brioche incorporating cracklings. It is a specialty of the Bourbonnais.
- Pan de chicharrones, in the cuisine of Argentina and the cuisine of Uruguay, is a wheat flour bread incorporating beef cracklings and tallow.