Chicharrón is popular in Andalucia, Spain, and in Latin America and other countries with Spanish influence, it is part of the traditional cuisines of Argentina, Bolivia, Brazil (where it is called torresmo), Colombia, Cuba, Dominican Republic, Guatemala, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, and others.
The pork rind type is the skin of the pork after it has been seasoned and deep fried.