Smoke pork (pig) skins?!

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yeah, they are good with salt. they are hard but they soften if you heath them. people eat them here at christmas time,it's quite usual in these parts

When you bake a country ham with the bone in it, the skin is smoked pig skins. It is not hard like rawhide but is still kind of crispy. I swear it's the best part of the ham if there is no fat under it but lean meat. I make every attempt to make sure I get a slice (well a chuck really) of it.

I watched an episode of Paula Deen where she made some homemade pork rinds which is basically the same thing and of course nothing like the store bought kind.

Ingredients
Ham skin
Fine salt
Directions
Preheat oven at 325 degrees F.

Put leftover ham skin on a sheet pan and sprinkle with salt. Bake until nice and crispy, usually about 3 hours.

I would eliminate the fine salt. It is definitely not needed. You know she can overdo it with her recipes sometimes.
http://www.foodnetwork.com/recipes/paula…

I haven't had them myself, but am a fan of regular pork rinds. (Chicarron in spanish)

cracklins?!