Rendered pork fat scraps or cracklings left over after making lard; a crispy fried pork byproduct used in cooking.
From Yiddish 'gribn' or German 'Grieben,' derived from Low German. The term describes the crispy remnants of pork processing, widely used in Eastern European Jewish and German cuisines.
Grieben shows how food culture preserves forgotten languages—this Yiddish word is still actively used in kosher cooking circles even though most English speakers have never heard it, making it a delicious example of linguistic survival.
Complete word intelligence in one call. Free tier — 50 lookups/day.