Cracklins are fried pieces of pork skin with attached underlying fat which are generally considered to be part of soul food cooking.

Cracklins are not frequently served as part of a regular meal unless they are served in cracklin bread, which is cornbread in which cracklins have been placed in the batter prior to its being baked or fried. Rather, they are a snack item which would typically be served at times other than regular mealtimes, and are regarded as more of a delicacy or treat.

Cracklins are naturally very high in fat and cholesterol, which is to be expected considering what they are composed of and the fact that they are generally prepared by being deep-fried or skillet-fried in lard. Cracklins prepared by persons who still conduct the home butchering of hogs, which is still occassionally conducted in the rural South but with decreasing frequency, have a decidedly different taste from those which are available commercially.