A traditional recipe from Pierre Faucher of Sucrerie de la Montagne.

As in the old days, these "oreilles de crisse" are served with bread; they are pork crisps that date back to the days of the pioneers and coureurs de bois when they fed the oarsmen.

1. Cut a 2.5 cm (1") thick slice of salt pork;
2. cook until boiling in a mixture of equal parts milk and water;
3. drain and fry in a skillet;
4. pat dry with paper towels;
5. to firm it up, place on a broiler pan and place in a 180° C (350° F) oven.