Oh man, Jim. Give it a taste, at least once. Heck you tried rotten duck egg!
This is an even easier way to get it crackly. Take those pieces of skin with as much fat attached as possible and cut them up into 2 inch squares and slap them onto a hot cast iron skillet. Fry those babies up until they curl and pull 'em out and put them to drain on some paper towels.
If you've never had "cracklins" on top of your black-eyes peas, or pinto beans you've never tasted heaven.
They are also good in baked beans, toss a handful in the batch at the bottom of the pan before you bake. Let them flavor the beans like a good piece of pork will.