New answers tagged food-identification
From what you describe it sounds like čvarci. In the U.S., especially in the south we call them cracklings (or cracklin's). Basically it is what is left from cubing pork fat and rendering the lard out. Makes a quite tasty snack and from what I read was/is a popular delicatessen snack in some areas of Canada. We often make this with fat from a ham or salt ...
Sounds like pemmican (http://en.m.wikipedia.org/wiki/Pemmican), originally an aboriginal recipe combining pulverized meat, berries, and rendered fat. Note that there are many First Nations in southern Ontario.
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