Chicharron

Chicharrones are an ingredient made by frying pork  in fat. Chicharrón may also be made from chicken, mutton or beef . In Costa Rica, chicharrones are generally either pan-fried or done in the deep fry using what we call carne de cerdo. The pork rind variant is the skin of the pork after it has been seasoned and deep fried often to a crispy, puffy state.

Chicharrones are generally on most menus in Costa Rica, and you can find some restaurants that dedicate themselves solely to all things pork- they are generally in the Central Valley of Costa Rican and called chicharroneras. Chicharrones are a popular party food and appetizer in Costa Rica.

Most Costa Ricans eat them with rangpur or lime juice and fried yuca, accompanied by tortillas. They are also a main ingredient in a popular dish called chifrijo, which also combines red beans, rice, and pico de gallo.