Jueves Lardero
In Spain they are called . It was brought to South America where they got very famous. In Catalonia (Spain), a is each of the pieces of fried animal fat (especially of pork) that remain after pressing to extract the lard, so that they are golden and crunchy. They are sold by weight in salumerias in Catalonia, and in the Carnival time they are often also found in pastries. The is used as an appetizer, as a snack, and is essential to make the , a cake typical in Catalonia during different festivals. Some use them to make egg , since in Barcelona both products are strongly associated to Fat Thursday.