Prepare the Marrow: If the marrow is not already cut into small, popper-sized pieces, slice it accordingly. Season lightly with salt if desired.

Crush Pork Rinds: Place pork rinds in a bag and crush them into fine crumbs using a rolling pin or use a food processor. You want a consistency similar to breadcrumbs for the coating.

Coat the Marrow: Dip each piece of marrow first in the beaten egg, ensuring it's fully coated.

Then, roll the egg-coated marrow in the crushed pork rinds until completely covered. Press the crumbs onto the marrow to ensure they stick well.

Heat the Fat: In a deep skillet or frying pan, heat a generous amount of beef tallow or lard over medium-high heat. You'll need enough to submerge or at least half-submerge the poppers for frying.

Fry the Poppers: Once the fat is hot (you can test by dropping a small piece of pork rind in; if it sizzles, it's ready), carefully add the coated marrow pieces to the pan.

Fry until the outside is crispy and golden, about 2-3 minutes on each side. Since marrow melts at a relatively low temperature, avoid overcooking.

Serve: Use a slotted spoon to remove the marrow poppers from the fat and let them drain on a plate lined with paper towels.

Serve hot, allowing guests or family to experience the contrast between the crispy exterior and the rich, soft marrow inside.