Cracklins. Wash Pot Style?
What's the difference between a Wash Pot Style crackling and a regular crackling?
I am no cracklings expert, but cracklings is cracklings.
Perhaps it is just marketing hype as most wash pots I recall are zinc plated and rather toxic for food purposes. Enamel or graniteware may have slipped in before my time, however.
Kettle or wash pots cracklings would just be the vessel (pot) used, no big deal as long as it isn't filthy or the toxic.
My late father never saw pork fat he didn't love. He and his Cajun relative loved to tell stories about boucheries, when they slaughtered hogs for the family's meat supply.
They used huge washtubs - the same ones they used for laundry and probably bathing and everything else - filled with boiling water to singe the hair from the pig's skin after the they killed the pig but before they did much else.
As they butchered the hog and broke down the carcass, the fat and scaps were thrown into the washtub to boil. The fat was rendered but cracklins would float to the top and be skimmed off to eat or be saved for later use. The lard in the pot was used for cooking and some was made into soap with the addition of lye. My aunt said they would butcher 3 hogs at time and get 2 50-pound crocks of lard.
Perhaps the Washpot Cracklings you are asking about are from actual boucheries or it's just advertising hype.
Sounds good, doesn't it? Better than made in some factory.