Chicharron paste is a flour fry with a very peculiar flavor, a crunchy, soft and delicious texture. Flour cracklings are made from a paste of flour, salt, water and carbonate.

This paste is boiled and then poured and molded onto aluminum trays and then allowed to cool. The pork rinds should be dried under the sun's rays and turned several times (until they are dry). Once dry, the cracklings are fried in lard, drained and bagged.