Pork Rinds have long been a favorite in the South, but the consumption of pork has a long history. The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC. It is believed to have been domesticated either in the Near East or in China from the wild boar. In 15th centaury France, salt was used as one of the ingredients originally intended as a way to preserve meats before the advent of refrigeration, these preparations are used today for the flavors that are derived from the preservation process. Pork rind pellets are processed in a similar manner to beef jerky, with the raw skins receiving a generous slathering of salt before being placed in a commercial dehydrator at low heat for several hours. The dehydrated pork skins are then cut into small, hard pellets suitable for reconstitution as pork rinds later.  The dehydrated pellets are placed in vats of hot cooking oil, maintained at a temperature around 400 degrees Fahrenheit (approximately 204 degrees Celsius). A consistent cooking temperature is crucial, since colder oil may not cause the pellets to puff out during the deep frying stage. A denser version of pork rinds called cracklings may also be produced by cooking the pellets at a slightly lower temperature. The finished pork rinds may be served warm, or the vendor may add various spice blends such as barbecue, salt and vinegar, or chili powder to give the pork rinds a different flavor. When consumed in moderation, pork rinds do make satisfying snacks. The high levels of protein found in pork rinds put them in a snack category with meat jerky products and flavored beef sticks. While fried pork rinds may be high in sodium, they are often less greasy than other processed snacks due to the high temperature of the oil..

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What are the type of pork rinds that you sell?

Popcorn Cracklins are pork rinds cooked at a slightly lower temperature to product a firm crunchy snack product. They are available in the traditional flavor where the seasoning is only salt. Ingredients: pork skins, salt, Nutrition Facts: Serving Size: 25g Calories 160, Fat 9g (Saturated Fat 3g), Cholesterol 30mg, Sodium 520mg, Carbohydrate 0g, Protein 18g. Other flavors available include red pepper, sweet and mild BBQ and salt and vinegar. We also have popcorn cracklin pork rinds available in red pepper, salt & vinegar, and sweet & mild bbq.

Fried Pork Skins is used to describe our hard pork rind strips. You have to be careful with these since you can chip a tooth, however, for many folks this is their favorite. We offer pork rind strips in a traditional flavor and red pepper.. Ingredients: Pork Skins, Salt. and red pepper powder. Serving Size 1oz., Calories 160, Total Fat 9g (Saturated Fat 3g), Cholesterol 30mg, Sodium 520mg, Total Carbohydrates less than 1 g, Protein 18g.

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