A traditional recipe from Pierre Faucher of Sucrerie de la Montagne.

As in the old days, these "oreilles de crisse" are served with bread; they are pork crisps that date back to the days of the pioneers and coureurs de bois when they fed the oarsmen.

1. Cut a 2.5 cm / 1" thick slice of salt pork.
2. Cook until boiling in a mixture of equal parts milk and water.
3. Drain and fry in a skillet.
4. Pat dry with paper towels.
5. To firm it up, place on a broiler pan and place in a 180°C / 350°F oven.