Why not use every part of the animal and take advantage of skin that would otherwise just be tossed in the garbage? The other upside of pork rinds is their durability and versatility. They can be produced in high volumes and hold up surprisingly well in bags and plastic tubs. You can easily eat a few handfuls for a quick snack, or use them in a pinch for many different recipes that call for some extra crunch.
The keto crowd has gone head-over-heels for pork rinds in the last couple of years, so there are so many new variations coming to market and earning new fans across the country. Give these snacks a shot if you want a high-protein alternative to your classic chips and crackers! Chicharrones land somewhere between rinds and cracklins—basically, like those people who said they were Team Switzerland when everyone else was Team Edward or Jacob yes, the Twilight renaissance is happening.
They tend to have a bit more meat attached to the skin, but with lower fat content. The result is a thicker, heavier ingredient that works well as a filling for sandwiches, tacos, or a topping for salads. Finally, sample fat backs if you spot them on a menu. These are basically French lardons with a Southern twist, creating the ultimate contrast of fat, skin, and tender meat in every bite.
However, you might also be a longtime lover of pork rinds or cracklins who literally needs a meat-free alternative to these animal products to survive their snack cravings. We get it - both pork rinds and cracklins are a bit heavy on the fat and sodium. Each bag has 25 grams of protein, plus way less fat and salt than the usual suspects. Plus, in five different amazing flavors, you can tantalize your tastebuds in a new way from Monday thru Friday!
The skin used for cracklins is typically from a different cut of the hog than pork rinds see above. The highest-quality pellets embark on a curing journey that introduces a smoky, bacon-rich flavor.
Next, the cracklins are rendered, or heated in their own lard, to cook the skin and release excess fat. For hard cracklins, this is the end of the journey. Since hard cracklins are not fried after rendering, they do not expand like pork rinds and retain a much harder, denser structure. Another variety, tender cracklins, are fried after rendering. During this process, the meaty pellets slightly expand into the nostalgia-provoking snack available on PorkRinds.
Tender cracklins are denser than traditional pork rinds but softer than hard cracklins. Tender cracklins are traditionally fried in lard, but adventurous chefs like Southern Recipe Small Batch use modern alternatives, such as sunflower oil.
Which is better? After cooking, the cracklins are typically sprinkled with seasonings that accentuate their piggyness. Popular flavors include red pepper, salt, vinegar, and many more! For example, PorkRinds. Throughout history and culture, cracklins have possessed many names. Who deserves credit for inventing the pork cracklins that fill up our grocery stores and pantries today? Ted Rogers, a food historian, argues that folks living in modern-day Spain invented the frying of pork skin long before recorded history.
In the 16th century, cracklins and pork rinds were introduced to the Americas by the ocean-faring Spaniards. Early on, Americans in the deep South became particularly enamored with cracklins; the ingredient has long been combined with cornbread to create the delicacy crackling bread.
Finally, the hard, shrunken skin strips are layered with paper napkins to soak up any remaining fat and after the second day are ready to deep-fry into puffy curls of love. This Mexican style, called chicharrones tronador comes dehydrated and ready for frying but still has a thin fat layer attached.
They puff a little but stay substantially crunchy. They may be eaten as a snack or cooked in a sauce until soft and served as a sandwich or taco filling. La Campirana sources their chicharrones from El Paisano. Large sheets of puffy pigskin are called chicharrones grandes and can be piled with a multitude of toppings for snacking.
Think of them as a meaty tostada. A final and more elusive variety, called chicharrones de carne, is found in authentic Mexican markets or restaurants.
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