My dad lived in Costa Rica for a number of years, so I was introduced to them as chicharrones. Most of the butchers down there have a big aluminum pot of them boiling throughout most of the day, and just fish them out as they finish frying and throw another batch in. They typically have bags of them for sale, and my dad munched on them fairly often. They were a pretty good balance of "poofiness", so they weren't the same caliber of teeth shattering as some I've seen.
Dad's local butcher in Costa Rica was especially excited to have me experience my first chicharron when I visited, and pulled a nice fat one fresh out of the lard for me to try. I was not nearly as enthusiastic as he, as whomever had done the skin scraping missed a number of pretty gnarly hairs.
Dad, of course, was insistent that I act nothing less than worship-the-ground-he-walks-on grateful for the shop owner's generous treat, so I grinned as I chewed, lavishing him with all the Spanish praise words I knew.
And I gotta admit, it was pretty darn good, even if I did have to pick pig hairs out of my teeth all afternoon.