Hmm. Either I'm confused or someone else is. To me, cracklings are what is left after you render pork fat into lard. They look like little dried up brown pieces of chewing gum (vaguely). And chicharrones are pork *skin* deep fried until it puffs up and looks like tan styrofoam.
Two very different things. Although both taste vaguely like bacon.
I'm guessing the product the OP is trying to eat is intended for use in soups or stews.