Oreilles de Crisse

Oreilles de crisse — literally ‘Christ’s ears,’ in a colorful bit of Quebec French — are the crackling snack that appears at every sugar shack breakfast. They’re made by frying thin slices of pork jowl or belly in their own rendered fat until they curl up into salty, shattering crisps, the way farm families have done since the first sugaring-offs.

What makes them great is pure, primal deliciousness: intense pork flavor, a deep saltiness, and a crunch so loud it’s practically a conversation piece. Pile them on a plate at the cabane à sucre, or at home, and watch them disappear — maybe with a little maple syrup for dipping if you’re feeling adventurous.

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