I was raised in the Mississippi Delta. We slaughtered hogs in the winter months, cured the meats, and fry the fatback for lard. The cooked fatback was called crackling. The best indulgence you can imagine.

In late spring the men of the family would dreg the waterways for fish. The variety of fresh fish and other water animals were cleaned, highly seasoned, battered in yellow cornmeal, and deep-fired in the pork lard. More deliciousness. I can smell the pork fried meats as I sit here recalling those days.

Thanks, Kerrie, for the walk back down the wonderful memories lanes of childhood.