....and this is what Wikipedia says (my bold)
Chicharrón is a popular dish in Andalusia, Spain, and Latin America and is part of the traditional cuisines of Belize, Bolivia, Cuba, Mexico, Venezuela, El Salvador, Dominican Republic, Nicaragua, Colombia, Panama, Brazil (where it is called torresmo), Peru, the Philippines and others. The singular form, chicharrón, is also used as a mass noun, especially in the Philippines where words do not have a pluralized form. They are usually made with different cuts of pork, but sometimes made with mutton. In Puerto Rico chicharrones are also made with chicken, in Argentina with beef, and in Peru with chicken or fish.