Pork rinds in bags, from the central United States 99g

Pork rind is the cooked skin of a pig. This may be either eaten warm with a meal, or served cold as a snack. In both forms some fat is commonly still attached to the skin. Species Sus barbatus Sus bucculentus† Sus cebifrons Sus celebensis Sus domestica Sus falconeri† Sus heureni Sus hysudricus† Sus philippensis[1] Sus salvanius Sus scrofa Sus strozzi† Sus timoriensis Sus verrucosus Pigs, also called hogs or swine, are ungulates native to Eurasia collectively grouped under the genus Sus within the Suidae...

Pork rind as a snack

When used as a snack food chunks or pellets of the cured pork skin (sometimes including portions of meat and/or hair as well) are deep-fried and puffed into light, irregular curls, and often seasoned with chili pepper or barbecue flavoring. Assorted snacks, including many varieties of candy. ... It has been suggested that this article or section be merged with Epidermis (skin). ... The chili pepper, or more simply just chili, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ...

Microwavable pork rinds are sold which pop like popcorn and can be eaten still warm. Pickled pork rinds, on the other hand, are often enjoyed refrigerated and cold. Unlike the crisp and fluffy texture of fried pork rinds, pickled pork rinds are very rich and buttery, much like foie gras. Unfried pork rind is also processed into colorful and appealing shapes for use as fish bait. Microwave oven A microwave oven, or microwave, is a kitchen appliance employing microwave radiation primarily to cook or heat food. ... Popcorn Popcorn or popping corn is a type of maize which explodes from the kernel and puffs up when it is heated in oil or by dry heat. ... Cucumbers gathered for pickling. ... Pâté de foie gras (right) with pickled pear. ... Bait is any substance used to attract prey, e. ...

In the Southern United States, pork rinds carry less social stigma and are widley available, whereas elsewhere they are often poorly regarded due to their origins, high fat content and perceived crudeness as a snack. When he was in the White House, U.S. President George H. W. Bush said that pork rinds were his favorite snack. Historic Southern United States. ... North façade of the White House, seen from Pennsylvania Avenue. ... The presidential seal was first used by President Hayes in 1880 and last modified in 1959 by adding the 50th star for Hawaii. ... George Herbert Walker Bush GCB (born June 12, 1924) was the 41st President of the United States of America serving from 1989 to 1993. ...

Health issues

There is some interest in pork rinds as a healthy snack food due to the Atkins diet, since pork rinds contain no carbohydrates (unless flavored). They are, however, high in fat and sodium, and are considered both delicious and healthy to those who enjoy them. In fact, the fat content of pork rinds is similar to that of potato chips, and the amount of sodium in a serving of pork rinds is nearly five times of that within a serving of potato chips. For example, a 14 gram serving of Utz Regular Pork Rinds contains 5 g of fat and 230 mg of sodium, whereas the same serving of Utz Regular Potato Chips contains 4.5 g of fat and 47 mg of sodium. Pork rinds generally contain 8 g of protein in a 14 g serving, more than any food except dried meats such as jerky. The fat content of jerky, however, is much lower. Microwaveable pork rinds are lower in fat than the deep-fried variety, with only 2 g of fat per 14 g serving and no saturated fat, although the sodium level may be as high as 350 mg per serving. The high protein content of pork rinds makes them more nutritious than some low-fat snack foods, such as fat-free pretzels. book The Atkins Nutritional Approach, popularly known as the Atkins Diet or just Atkins, is a popular but controversial high-protein, high-fat, low-carbohydrate diet. ... Lactose is a disaccharide found in milk. ... General Name, Symbol, Number sodium, Na, 11 Chemical series alkali metals Group, Period, Block 1, 3, s Appearance silvery white Atomic mass 22. ... Saratoga chips Potato chips (British English or Hiberno-English: crisps) are slim slices of potatoes deep fried or baked until crisp. ... Jerky is meat which has been cut into strips with the fat trimmed off, marinated in a spiced, salty or sweet liquid for a desired flavor, then dried with low heat (usually under 160°F or 70°C). ...

Origin

The consensus is that pork scratchings originated in the Black Country area of the West Midlands, in England. It would seem that pork scratchings were very much a food of the working classes which have their origin in the 1800s when it was produced as part of the tradition of families keeping their own pig at home and feeding it up for slaughter. The Black Country is a loosely-defined area of conurbation to the north and west of Birmingham, and to the south and east of Wolverhampton in the English West Midlands, around the South Staffordshire coalfield. ... The County of West Midlands is a metropolitan county in western central England with a population of around 2,600,000 people. ... Motto: (French for God and my right) Anthem: God Save the King/Queen Capital London (de facto) Largest city London Official language(s) English (de facto) Unification    - by Athelstan AD 927  Area    - Total 130,395 km² (1st in UK)   50,346 sq mi  Population    - 2006 est. ... The term working class is used to denote a social class. ... Beginning of the Napoleonic Wars (1805 - 1815). ... Species Sus barbatus Sus bucculentus† Sus cebifrons Sus celebensis Sus domestica Sus falconeri† Sus heureni Sus hysudricus† Sus philippensis[1] Sus salvanius Sus scrofa Sus strozzi† Sus timoriensis Sus verrucosus Pigs, also called hogs or swine, are ungulates native to Eurasia collectively grouped under the genus Sus within the Suidae... Slaughtering is the killing and processing of animals for consumption by humans, see slaughterhouse. ...

In modern times the fine layer of hair is removed from the skin by burning; however this is not completely effective and some pieces still have the hair attached. Some people prefer the rind to have the hair attached.^{[citation needed]}Butchers started selling pork scratchings in the 1930s, and more recently a product called pork crunch has been developed, in which much of the fat is scraped off, resulting in a lower-fat, softer alternative. Young Girl Fixing her Hair, by Sophie Gengembre Anderson Hair is a filamentous outgrowth of dead cells from the skin, found only on mammals. ... Butcher shop in Valencia A butcher is someone who prepares various meats and other related goods for sale. ... The 1930s (years from 1930–1939) were described as an abrupt shift to more radical and conservative lifestyles, as countries were struggling to find a solution to the Great Depression, also known in Europe as the World Depression. ...

Variations

Canada

Scrunchions is a Newfoundland term for small pieces of pork rind or pork fat-back fried until rendered and crispy. They are often used as a flavoring over other foods, such as salt fish and potatoes. It is mainly used as a condiment for fish and brewis. [1] [2] This article or section does not cite its references or sources. ... In the kitchen, rendering can mean clarifying butter into ghee, suet into tallow and bacon fat into lard. ... Fish and brewis (pronounced like the word bruise)[1] is a traditional Newfoundland meal consisting of codfish and hard bread or hard tack. ...

United Kingdom

Pork Crackling is the British name for the salted crunchy pork rind produced when roasting a joint of pork. This is eaten whilst still hot and served with a traditional Sunday roast dinner. The heat of the oven causes the fatty pork skin to dry, bubble up and become crunchy. The layer of fat underneath is retained, and can be eaten with the skin or removed. The Sunday roast is a traditional British and Irish main meal served on Sundays (usually in the early afternoon), and consisting of roasted meat together with accompaniments. ...

A pork scratching from a bag purchased in the UK. Approximate dimensions: 55mm x 45mm. The soft fat is to the center, below the hard rind around the upper and right-hand edges.

Pork Scratchings is the British name for deep fried salted crunchy pork rind with fat produced separately from the meat. This is then eaten cold.

Pork Scratchings are typically heavy, hard and have a crispy layer of fat under the skin, some still retain the hair of the pig, and are flavored only with salt. The pig hair is usually removed by quickly burning the skin of the pig before it is cut into pieces and cooked in hot fat. Hair removal is not 100% effective which is why some retain a few hairs. The hairs are what usually makes people question the desirability of these pub snacks, but to some, these can also be highly desirable.

In the United Kingdom, pork scratchings (though not crackling — see above) are sold as a snack food in the same way pork rinds are in the USA. Unlike the physically large, but relatively light bags of 'deep fried skin without the fat' sold around the world, in the UK they are sold in relatively small bags which usually weigh between 42g and 90g. Traditionally they are eaten as an accompaniment to a pint of beer in a pub, just like crisps or peanuts, but can also be bought from butchers or supermarkets. Assorted snacks, including many varieties of candy. ... The pint is a unit of volume or capacity. ... A glass of beer and different beer bottles. ... An amusingly named pub (the Old New Inn) at Bourton-on-the-Water, in the Cotswold Hills of South West England A pub in the Haymarket area of Edinburgh, Scotland A public house, usually known as a pub, is a drinking establishment found mainly in the United Kingdom, Ireland, Canada... It has been suggested that this article or section be merged into Potato chips. ... Binomial name Arachis hypogaea L. The peanut, or groundnut (Arachis hypogaea) is a species in the legume family Fabaceae native to South America. ... Categories: Stub | Cooking | Food preparation and serving related occupations | Food preparation occupations ... Supermarket produce section A supermarket is a store that sells a wide variety of goods including food and alcohol, medicine, clothes, and other household products that are consumed regularly. ...

They have been popular in the UK and especially in the Black Country since the days when every family used to fatten up a "tunkey pig" (This is a pig fattened especially for Christmas), then slaughter it for meat and slice the skin with the fat into strips which they would then deep fry. The Black Country is a loosely-defined area of conurbation to the north and west of Birmingham, and to the south and east of Wolverhampton in the English West Midlands, around the South Staffordshire coalfield. ... Christmas is an annual holiday that marks the birth of Jesus Christ of Nazareth. ...

United States

Cracklings is the American name for pork rind produced by frying or roasting, though it can be expanded to include the skin of a goose or another animal. Pieces of fried meat, skin, or membrane produced as a byproduct of rendering lard are also called cracklings. Genera see text Goose (plural geese) is the general English name for a considerable number of birds, belonging to the familyAnatidae. ... A slice of bread spread with lard was a typical staple in traditional rural cuisine of many countries. ...

As a snack, cracklings is usually understood to consist of cooked pork rind that has had salt rubbed into it and that has been scored with a sharp knife. This produces a crisp, bubbly outer surface with a layer of cooked fat on the underside. Crackling is considered by some to be an essential part of joint of roast pork. However, the term in cooking also applies to a variety of fatty materials, fried to crispness, such as poultry skin or the remains of trying out for fat of a number of animal products [beef, lamb, et cetera]. Two halves of a pig being delivered Pork is the meat taken from pigs. ...

A cracklin is a fried piece of pork fat with a small amount of attached skin. Cracklin is generally considered to be part of soul food or Cajun cuisine. Cracklins are not frequently served as part of a regular meal unless they are served in cracklin bread, which is cornbread in which cracklins have been placed in the batter prior to its being baked or fried. Rather, they are a snack item which would typically be served at times other than regular mealtimes, and are regarded as more of a delicacy or treat. Pork rind is the cooked skin of a pig. ... For other uses, see Soul food (disambiguation). ... Cajun cuisine originates from the French-speaking Acadian or Cajun immigrants in Louisiana, USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple. ... Cornbread or Johnny cake is a generic name for any number of quick breads (a bread leavened chemically, rather than by yeast) containing cornmeal. ... A snack food is seen in Western culture as a type of food that is not meant to be eaten as part of one of the main meals of the day (breakfast, lunch, supper). ...

Cracklins are naturally very high in fat and cholesterol, which is to be expected considering what they are composed of and the fact that they are generally prepared by being deep- or skillet-fried in lard. Cracklins prepared by persons who conduct the home butchering of hogs, which is still occasionally conducted in the rural South although with decreasing frequency, have a decidedly different taste from those which are distributed nationally or internationally. Cholesterol is a sterol (a combination steroid and alcohol) and a lipid found in the cell membranes of all body tissues, and transported in the blood plasma of all animals. ... Rural area in Dalarna, Sweden Qichun, a rural town in Hubei province, China Rural areas (also referred to as the country, countryside) are sparsely settled places away from the influence of large cities. ... The U.S. Southern states or the South, also known colloquially as Dixie, constitute a distinctive region covering a large portion of the United States, with its own unique heritage, historical perspective, customs, musical styles, and cuisine. ...

In the early 1960's the FDA implemented new rules regarding the commercial preparation and sale of cracklins, and the availability of the traditional cracklins diminished rapidly. Today's commercial versions, which are light and airy, bear little resemblance in either appearance or taste to the old-fashioned cracklins which used to be available from local butchers and supermarkets. The new version is heavily fried and light in taste compared to the older cracklins, which are greasy and occasionally have hair still attached to the fried flesh and fat combination.

Many aficionados much prefer the original variety of cracklins which today sometimes can be found in small enclaves, such as the Amish, who still prepare the product using traditional methods. But the Amish are reluctant to sell them to outsiders, unless they know them personally, due to the newer federal rules. The Amish (IPA: ), are an Anabaptist Christian denomination in the United States and Ontario, Canada that are known for their plain dress and limited use of modern devices such as automobiles and electricity. ...

Europe

In France they are known as grattons. In Spain they are called cortezas de cerdo when they don't have any solid fat attached and chicharrones or torreznos when they do. In Portugal, they are normally on sale from stands near large popular gatherings, such as football stadiums, and are accompanied with a well chilled beer. In Denmark they are known as "flæskesvær" ("flæsk" means pork, "svær" means rind) and can be found in most grocery stores and kiosks. A glass of beer and different beer bottles. ...

Serbia

In Serbia pork rinds are called čvarci. They are not cooked but fried in a lot of fat instead, and made from pig fat but without skin attached. It is one of the oldest known Serbian dishes and most of Slavic people took this dish. A special kind of čvarci exists which is called duvan čvarci (lit. "tobacco cracklings"): it is made by pressing čvarci during the preparation so that at the end they have appearance of tobacco. Species Nicotiana acuminata Nicotiana alata Nicotiana attenuata Nicotiana benthamiana Nicotiana clevelandii Nicotiana excelsior Nicotiana forgetiana Nicotiana glauca Nicotiana glutinosa Nicotiana langsdorffii Nicotiana longiflora Nicotiana obtusifolia Nicotiana paniculata Nicotiana plumbagifolia Nicotiana quadrivalvis Nicotiana repanda Nicotiana rustica Nicotianasuaveolens Nicotiana sylvestris Nicotiana tabacum Nicotiana tomentosa Ref: ITIS 30562 as of August 26, 2005...

Čvarci are most often made during the "svinjokolj" (killing pigs for meat and fat) and most of the people who were there during and after the "svinjokolj" eat them afterward. It is one of the most popular Serbian peasant food.

Latin America

Pork rinds are also popular in Latin America, where they are known as chicharrones (the singular form, chicharrón, is also used as a mass noun). They are eaten alone as a snack, or as the meat portion in various stews and soups, which can be eaten with cachapas, or as a stuffing in arepas, pupusas, or in a taco or gordita with salsa verde. Latin America consists of the countries of South America and some of North America (including Central America and some the islands of the Caribbean) whose inhabitants mostly speak Romance languages, although Native American languages are also spoken. ... Chicharrones is a dish from Mexico although they are also popular in the rest of Latin America (the singular form, chicharrón, is also used as a mass noun). ... It has been suggested that Count noun be merged into this article or section. ... Cachapas are a part of traditional Venezuelan cuisine. ... Arepa from Venezuela filled with cheese The arepa is a Venezuelan and Colombian corn-based dish foodstuff, widely spread to other Latin American countries, but can be available worldwide. ... It has been suggested that this article or section be merged with Día Nacional de la Pupusa. ... barbacoa tacos. ... A well stuffed gordita. ... Salsa verde green sauce is the name of two quite distinct families of sauce, one Italian and the other Mexican. ...

They are usually made with different cuts of pork, but sometimes with other meats, like poultry, beef, ram, etc. In Cuba, Puerto Rico and Venezuela chicharrones are also made with chicken and, in Argentina with beef. In these cases they are consumed mostly as snacks. Two halves of a pig being delivered Pork is the meat taken from pigs. ... This article or section does not cite its references or sources. ... A cut of beef. ... Species See text. ... Assorted snacks, including many varieties of candy. ...

The cueritos type is a Mexican snack. It is made with pork skins and marinated in vinegar instead of being deep fried. They are eaten as a snack.

In México and the USA, snack-food companies have commercialized a vegetarian version of the deep-fried type, with chile and lime flavorings. Percentages are relative to US RDI values for adults. ...

Other countries

Fried pork skins go by various names in Filipino cuisine like chicharon from the Spanish word chicharrones. They may be referred to by their English name "cracklings" if they contain a considerable portion of meat. Another form of crackling in the Philippines, chicharron manok, is made from seasoned chicken skin fried in its own rendered fat. Usually, pork rinds are eaten to absorb the sourness of Filipino "stoups" like sinigang or paksiw. Filipino Cuisine is a unique blend of Asian and Western influences, especially from China, Spain, and the United States, which are the countries that have greatly influenced the culture of the Philippines. ...

External links

• Hairy Bar Snacks Pictures of Packs & Scratchings, Reviews, Bars, Links & more...
• Pork Scratching World