Chicharrón

"Pork rind (known as pork scratchings in the United Kingdom (as a snack) or "crackling" as part of a meal, and pork crackle in Australia and New Zealand) is the fried skin (rind) of a pig.
Salted and fried until crispy, this may be either eaten warm with a meal, or served at room temperature as a snack. Frying melts (renders) most of the fat from the pork rind." - Wikipedia

We get these fresh from a Mexican Supermarket and eat them as is or with lime and chili. They can also be put in soups.
They are also delicious in salsa verde (tomatillo sauce with chili) with fried eggs.

To see images of others participating in the August 2009 "Food & Restaurants" challenge: Click here
My take on the challenge is 30 foods I like to eat.