Slice (or tear) the ciabatta into roughly bite-sized pieces, tossing them into a big mixing bowl as you go.
Once the loaf is done, toss with both your EVOO and the salt until everything is evenly coated. Dump the bowl onto a foil-lined baking sheet and toast until done.
While the ciabatta is toasting, thoroughly smash the whole bag of Southern Small Batch, dumping the contents of the bag into a clean mixing bowl, and set aside.
Once the ciabatta is toasted, the pieces go into the food processor, are whirled down into breadcrumbs, and dumped into the chicharrones bowl. Working in batches of course.
Mix breadcrumbs and smashed chicharrones together using a fork until evenly combined, and transfer to a glass jar for storage.
