- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
What is the deal with the price of cracklins?
Posted on 12/30/20 at 6:07 pm
Posted on 12/30/20 at 6:07 pm
I love visiting my relatives in south Louisiana and one of my favorite things to get is some fresh "real" cracklins, not the crap you buy at the convenient store. The downside is the prices of cracklins has gotten ridiculous! The last time I bought some it cost $18 a pound and I hear it is even more expensive now!
I'm going to admit I know nothing about cracklins, except how to eat way too many! So what is the deal with the price? Are pigs suddenly on the endangered species list or something? Has covid knocked the pig population down?
This was several months ago when I purchased those cracklins, but I'm planning another trip in about a month and just wanted to know the reasoning behind the high price. I hear this time the price could be around $25 a pound and yes I'm still going to buy some, but a little explanation might make me feel a little bit better about making the purchase.
I'm going to admit I know nothing about cracklins, except how to eat way too many! So what is the deal with the price? Are pigs suddenly on the endangered species list or something? Has covid knocked the pig population down?
This was several months ago when I purchased those cracklins, but I'm planning another trip in about a month and just wanted to know the reasoning behind the high price. I hear this time the price could be around $25 a pound and yes I'm still going to buy some, but a little explanation might make me feel a little bit better about making the purchase.
19
Posted on 12/30/20 at 6:10 pm to Smell the crawfish
To do it right is pretty time consuming. In the end, paying $2/gal for gas is crazy but $25/pound for good cracklins makes perfect sense. It’s about prioritizing
Posted on 12/30/20 at 6:15 pm to Smell the crawfish
They are pretty time consuming plus it takes a few lbs of pork belly to make a lb of them.
Posted on 12/30/20 at 6:19 pm to Smell the crawfish
I agree they are expensive but so are booze and women. Until you go through the process of cooking them it’s hard to justify the price.
Posted on 12/30/20 at 6:34 pm to Smell the crawfish
Y’all plan on nailing pounds of cracklin?
A little goes a long way, baw.
A little goes a long way, baw.
Posted on 12/30/20 at 6:53 pm to Smell the crawfish
A gallon jug at Billeaud's Broussard is $80.
This post was edited on 1/1/21 at 1:23 pm
Posted on 12/30/20 at 7:02 pm to Smell the crawfish
It’s a lot of work and they can get the going price
Same as good beef jerky
Same as good beef jerky
Posted on 12/30/20 at 7:33 pm to Smell the crawfish
My Pee Paw said he can remember the time when they were 3.50 per lb.
Posted on 12/30/20 at 7:49 pm to Smell the crawfish
Well cracklings and pork belly burnt ends have pushed the cost of pork belly to as high as I have ever seen it.
The amount of time to stir them makes it a very laborious job, I cook them a few times a year and would not sell them for less than 35.00 a pound!!
The amount of time to stir them makes it a very laborious job, I cook them a few times a year and would not sell them for less than 35.00 a pound!!
Posted on 12/30/20 at 7:51 pm to Smell the crawfish
Where you live? I cooked some 3 weeks ago. Plan to cook some more in a few weeks. I’ll give you a bag or 2.
Posted on 12/30/20 at 7:52 pm to Smell the crawfish
quote:
What is the deal with the price of cracklins?
Pork belly and propane costs more than you think plus labor.
Posted on 12/30/20 at 11:27 pm to tke_swamprat
quote:
Where you live? I cooked some 3 weeks ago. Plan to cook some more in a few weeks. I’ll give you a bag or 2.
Where do you need me to meet you?
Posted on 12/31/20 at 12:17 am to go_tigres
Just buy them raw from slaughterhouse, throw in deep fry. Enjoy. Easy and amazing. Do it all the time
Posted on 12/31/20 at 1:22 am to Smell the crawfish
There are so many other things to use pig fat for. Cracklings low on the list therefore a delicacy now.
Posted on 12/31/20 at 1:29 am to Smell the crawfish
Last time I was up in Marksville I stopped by a shop across the street from the Casino on La.1 and one of the things they sell a lot of is cracklins, and they were $21 a lb.
That was over a year ago now, so no telling what they sell for now.
I now just buy my own pork bellies at Costco and make my own at home. It is a bit time consuming to do them, but worth it in the end. There is a lot of weight loss as the fat renders out the bellies.
That was over a year ago now, so no telling what they sell for now.
I now just buy my own pork bellies at Costco and make my own at home. It is a bit time consuming to do them, but worth it in the end. There is a lot of weight loss as the fat renders out the bellies.
Posted on 12/31/20 at 2:00 am to Ol boy
quote:
The amount of time to stir them makes it a very laborious job,
There are machines for gratons now. But they have to pay for the machine some kind of way.
Posted on 12/31/20 at 3:19 am to Smell the crawfish
Last I saw was either 16.99 or 17.99 at Ronnie's on FL Blvd in BR.
I remember 10+ yrs ago it was less than $10/lb.
I remember 10+ yrs ago it was less than $10/lb.
Posted on 12/31/20 at 6:30 am to lsu xman
quote:
I remember 10+ yrs ago it was less than $10/lb.
Yeah, and I remember when a 100 lb. sack of oysters with 20-22 dozen in it could be had for $10.
Now, a "small sack" containing a little more than 8 dozen goes for $50 at the seafood dealers near me.
Posted on 12/31/20 at 6:39 am to Smell the crawfish
Go try to find a case of pig skin right now. It’s been hard to find lately. I’m sure the price is up.
Posted on 12/31/20 at 8:09 am to Smell the crawfish
1/4# hamburger ain’t a 1/4# after it’s cooked Baw.
Page 1 of 2
Back to top
Follow TigerDroppings for LSU Football News