south americans make chiccharron

thick slice it...major thick bacon slices...maybe a half inch or more

just barely cut through the skin side every inch or so

now powder with baking SODA ( yes soda from the fridge haha) and let that tenderize for about 30 minutes

rinse it good to get rid of the soapy soda taste

put it in a pan and just enuff water to coverr...simmer the water off on low heat ( called confit )...after that crisp up and pan fry with some smoked paprika n garlic n salt...sometimes there might be enuff fat to go straight to frying after the water boils off