What Are Pork Rinds and How Are They Created?

You might recognize pork rinds as those crispy, crunchy snacks often found in the snack aisle, but the term actually refers to a broader range of uses. In culinary terms, "pork rind" refers to the skin of a pig.

To those unfamiliar with Southern cuisine, the concept of transforming pig skin into a crispy snack sold at gas stations may seem unusual. However, while pork rinds have long been a Southern food tradition, variations of fried pig skin are enjoyed globally, from Mexico, where they're called chicharrones, to other countries.

Curious how pig skin is turned into those light, crispy treats? Discover the process behind making pork rinds and learn what it takes to create these addictive snacks.

What Are Pork Rinds Made From — And How Are They Created?

By now, it's clear: pork rinds are made from pig skin. But how exactly are they created? The process begins with simmering the pig skin in boiling water. The skin is cut into small pieces called "pellets," which are then chilled for at least four hours, allowing the fat to harden. This fat is later scraped off and discarded.

Next, the pellets are placed in a low-temperature oven for around eight hours to remove as much moisture as possible. Once dried, the final step is frying. The pork rinds are usually fried in peanut oil, vegetable oil, or even lard.

As the rinds fry, any remaining moisture evaporates when it comes into contact with the hot oil, causing the skin to puff up. The rinds are seasoned while still hot, then cooled, giving us the crispy snack we crave. Pork rinds come in various flavors, from barbecue to chile pepper, depending on the seasonings used.

Pork Rinds vs. Cracklings vs. Fatbacks — What's the Distinction?

Pork rinds have many regional variations, found across Latin America, Asia, and Europe. However, three primary types of fried pig skin you're likely to encounter are pork rinds, cracklings, and fatbacks.

What distinguishes a crackling from a pork rind? While pork rinds are fried without any remaining fat, cracklings retain some fat on the skin, which results in a chewier, more substantial texture. This fat also prevents cracklings from puffing up like pork rinds, giving them a denser bite.

Fatbacks live up to their name, as they still have a significant amount of fat left on the skin after frying. This gives them a firm, cube-like texture. While pork rinds and cracklings are commonly available in stores, finding fatbacks may require visiting local markets.

Pork Rind Nutrition and Their Role in the Keto Diet

Pork rinds have gained popularity among keto dieters due to their zero-carb content, making them a perfect snack for a high-fat, low-carb diet.

That said, it's worth noting that pork rinds are deep-fried, containing approximately 5 grams of fat and 80 calories per half-ounce serving (per USDA nutritional data). This means a standard bag of pork rinds packs a similar caloric punch to a Big Mac.

Regardless of whether you're following the keto diet, it's important to consider the potential health impacts of regularly consuming large amounts of fried foods.

Creative Ways to Enjoy Pork Rinds

Beyond snacking straight from the bag, pork rinds can be incorporated into your favorite recipes. Crush them to use as breadcrumbs (perfect for recipes like All Protein Meatloaf or Crispy Keto Fried Chicken in the Air Fryer), swap them for chips with your favorite dip, or add them to your next batch of nachos. You can even use them to create pizza dough. Any innovative use is sure to satisfy your taste buds.