(, , plural ; ; ; ) is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton or beef. Name , as a dish with sauce, or as finger-food snacks, are popular in Andalusia and Canarias in Spain, Latin America and other places with Spanish influence including the Southwestern United States. It is part of the traditional cuisines of Bolivia, Brazil, Portugal (where it is called ), Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, Guam, Guatemala, Haiti, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, Belize and others. The singular form of the term or a variant of it is also used as a mass noun in Filipino and Tagalog, in which stand-alone plurals do not exist. are usually made from various cuts of pork but sometimes with mutton, chicken or other meats. In some places they are made from pork ribs with skin attached and other meatier cuts rather than just rinds. National variants The pork rind variant is the skin of the pork after it has been seasoned and deep fried often to a crispy, puffy state. Other styles may be fatty or meaty, not fried as much, and sometimes attached to ribs or other bones. In Mexico, they are eaten in a taco or with . Serving styles vary widely, including main course, side dish, filling for tortillas and other bread, the meat portion of stews, and as finger-food snacks. Croatia In Croatia they are called Čvarci. Usually made during the slaughter of pigs for the winter. Usually cooked with milk and lard to give them a nice gold color after they have been pressed through a pressure sift to make them have the texture of chips. Very common in villages in Slavonia like Ladimirevci. Belize In Belize, chicharrón can be served with escabeche (onion soup). Chicharron in Belize is also made from beef skin. Brazil In Brazil, it is known as torresmo. The dish may be seasoned with garlic, pepper, and/or other spices. It is cooked in its own fat or oil; the finished product is typically complemented with a wedge of lime. Bolivia is made of pork ribs seasoned with garlic, oregano and lemon. It is boiled then cooked in its own fat, adding beer or to the pot for more flavor. Pork chicharrón is normally served only on