Gratons are Cajun pork cracklings made by frying pieces of pork skin and fat.
The French-derived term graton, also written grattons or gratins in some contexts, refers to a traditional Louisiana preparation related to cracklings. Pork skin and attached fat are cooked until rendered and crisp, producing a rich snack or garnish with a pronounced pork flavor.
Gratons are especially associated with south Louisiana and Cajun foodways. They may be eaten as a snack, served with bread or crackers, or used to add texture and savoriness to other foods. Preparation details vary: some versions retain more meat, while others emphasize crisp skin and rendered fat.
They are easy to confuse with boudin or tasso, but those are different pork preparations. Boudin is a sausage containing cooked meat and commonly rice, while tasso is a seasoned, cured or smoked pork product. Gratons are defined by the fried crackling texture.