We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Pork Rinds?

Michael Pollick
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Pork rinds are the tough skin layer of pigs that remains after the meat has been removed. They 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 later.

Some are placed in pickling solutions and marketed as "pickled pork rinds" in grocery stores. Unlike the snack food version, these remain soft and chewy, with a distinctive bacon-like flavor. Pickled pork rinds are perhaps not as popular as the crispy snack version, but they are flavorful and are relatively inexpensive. The pickling process also gives them a longer shelf life.

Pork rinds destined for the snack food aisle or county fair concession stand begin as hard, dry pellets. Meat processing plants sell these pellets in bulk to snack food producers and individual vendors. The dehydrated pellets are placed in vats of hot cooking oil, maintained at a temperature around 400°F (approximately 204°C). A consistent cooking temperature is crucial, since colder oil may not cause the pellets to puff out during the deep frying stage. The individual pellets are held down in the oil with a metal screen to ensure consistency.

After 60 seconds or so have elapsed, the pork rinds are usually suitable for eating. During that time, they change from hard pellets to puffy, irregular pieces. A denser version 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 them a different flavor.

Pork rinds became popular snack choices with the advent of high-protein food plans such as the Atkins diet. Unlike potato or corn chips, fried pork rinds have no carbohydrates at all. They are exceptionally high in protein, however, which makes them an ideal snack for those who want to avoid foods high in carbohydrates. The main concern about this snack, however, is their high sodium content. The processed pellets have already been brined in a salt solution, so the addition of salt-based flavors can cause them to have three times as much sodium as regular potato chips.

When consumed in moderation, pork rinds do make satisfying snacks despite their insubstantial appearance. Their high levels of protein 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. They have also become popular as fundraisers, since the investment in equipment and supplies is minimal and a bag of uncooked pellets can generate many bags of the puffy snack suitable for immediate sale at concession stands.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Michael Pollick
By Michael Pollick
As a frequent contributor to DelightedCooking, Michael Pollick uses his passion for research and writing to cover a wide range of topics. His curiosity drives him to study subjects in-depth, resulting in informative and engaging articles. Prior to becoming a professional writer, Michael honed his skills as an English tutor, poet, voice-over artist, and DJ.
Discussion Comments
By anon149101 — On Feb 03, 2011

How much salt? Is it healthy for your heart to eat that much salt? I love them too.

By anon117656 — On Oct 11, 2010

LOL. I just did a cartoon about pork rinds!

By anon117036 — On Oct 08, 2010

i am eating some rinds right now!

By anon76818 — On Apr 12, 2010

I love pork rinds and cracklings. they are the best .

By anon74572 — On Apr 02, 2010

Do fried pork skins have corn in them?

By anon55899 — On Dec 10, 2009

My question is, "What kind of oil are pork rinds fried in?" Cottonseed oil, as well as other seed and vegetable oils, are best avoided.

By itsagr8lyf — On Aug 09, 2009

What type of fryer (gas/electric) do you recommend to fry pork skins outdoors to sell at a flea market which would maintain a consistent temperature?

Is there a recommended pot size and maximum number of skins to fry each time to minimize temp loss? --Thanks, Stan

By mrfun — On Jun 09, 2008

As I stated in my initial message, you can Google "microwave pork rinds" (without the quotation marks) and find places to buy the pellets that puff up into pork rinds.

By anon14046 — On Jun 09, 2008

Can you purchase dehydrated pork skins are then cut into small, hard pellets somewhere. If so, where can you purchase them? Thank you

By mwilkinson — On Mar 18, 2008

Would you consider port rinds a "chip"?

By mrfun — On Jan 24, 2008

This article is a very informative article about traditional pork rinds, but it doesn't touch on the far healthier version - microwave pork rinds. These are not deep fried like the traditional pork rind. Since they are cooked in a microwave they have 65% less fat, 33% less salt, 40 calories less, less cholesterol, zero carbs, and zero trans fat compared to the deep fried version of pork rinds. Plus, they are still crackling and popping fresh when you pour them out of the bag into the bowl.

They are a god send for low carb dieters and anyone else who wants to eat healthier snacks. If you search for microwave pork rinds on Google or Yahoo, you will find a few companies that sell microwave pork rinds online if you view the top 20 listings.

Jim Miller

Michael Pollick
Michael Pollick
As a frequent contributor to DelightedCooking, Michael Pollick uses his passion for research and writing to cover a wide...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.