On the way the the historical site we stopped to try a little bit of pork rind. This is how they do it here. First you kill a pig , then you put it on a rack, using a propane blow torch you cook just the skin. After the skin starts to crackle you cut it off and serve it with salt. Then, after all the skin is “cooked off” in this manner the remainder of the pig is cooked. Now if you have ever tasted “pork rinds” in a package in Canada way back when…this tastes exactly the same!!