A speciality of Lyon: pork rinds are slow cooked for hours, producing lard (saindoux) and crispy leftovers, the grattons. These are eaten cold with salt, pepper and a splash of vinegar as an hors d’oeuvre, or baked in a fougasse, or sprinkled on a salad.
But they can also be made of chicken or duck or goose (when they are usually called fritons).
Other words for scratchings across France are gratons, gratterons, griaudes, grillaudes, grillons, rillons, grille-naudes or greubons.
Grattons can also be a sweet in Lyon that vaguely look like scratchings, made of nougatine (candied roasted nuts), candied fruit and almonds, covered in chocolate.
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