Crackling

I remember I was like 4-5 years old, we went to grandma's house, she had them in the pot, could smell from outside. She gave it to me with a slice of bread, properly salted, still warm. Just amazing. Still do that way she taught me, still the same, brings back all that memories.

First of all you need to get a nice piece of ham, just take off the skin, take off the fat.

So that is the fat, what we are looking for.

Cut the fat into cubes.

Next step is real simple, just put it in a pot, on a gentle heath.

Depends on the amount you make, add an onion. When half way done, slightly-golden brown, add a few cloves garlic.

Now is time to turn the heath up.

Then poor a bit of milk, just a shot, and be careful, not to burn it.

It doesn't take long, just a few second.

Get to the strainer, crackling you can enjoy with a piece of baguette, bread, and it´s important to get salt on it.

Save the rest (fat), when it's getting cold, put it in the fridge, then you can use it as a spread, or just cook with.