(cooking, often in the plural, US) Fat that, after roasting a joint, hardens and crispens

(cooking, in the singular in Britain) The crispy rind of roast pork.

(cooking, countable) A crispy, fried skin or rind, especially of pork.

The making of small, sharp cracks or reports, frequently repeated.

(obsolete, usually in the plural) Food for dogs, made from the refuse of tallow melting.

Three stripes of velvet worn on the sleeves of students at St John's College, Cambridge.

present participle and gerund of crackle

Sounding with small, sharp cracks or reports, frequently repeated.