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ifølge en beskrivelse fra 1770'erne af en mellemadelig husførelse i somogy indførtes stegningen af bacon og dermed flæskesværen i adelige familiers husholdning i det attende århundrede.
according to a description of a middle-ranking noble family in the county of somogy dating from 1770, frying bacon and making crackling became part of the customs of noble households from the 18th century onwards.

flæskesværen indeholder 12-13 % protein og 82-84 % fedt, og mindst 60 % af produktets fedtindhold stammer herfra.
the crackling has a protein content of 12-13 %, a fat content of 82-84 % and provides at least 60 % of the fat contained in the product.

flæskesvær
pork rind