I don't know what to call it, but I just made the most delicious thing with the soggy, greasy connective tissue and fat I cut out of a pork shoulder that's going in stew. I threw it in a single layer on a baking sheet and roasted it until it was crispy and delicious. It's like pork rinds, only richer and meatier! (You guys are the only people on this site who are likely to appreciate my meaty fat bombs).