Really there are two kinds. One from a scalded hog and one from a skinned hog. The cracklins are a result of cooking the pork fat, whether the hog was scalded or skinned. They render different products. Still much sought after today. Course no one does it any more, just the small custom butcher and they are all but gone.
A link
How to make cracklins 
Suzie 
Linear Mode
