Pork rinds in bags, from the central United States

Pork rind (known as pork scratchings in the United Kingdom) is the skin of a pig. Cooked, this may be either eaten warm with a meal, or served cold as a snack. In both forms, any fat attached to the skin of pig at the time of frying is absorbed in the process. Image File history File links No higher resolution available. ... Image File history File linksMetadata Size of this preview: 498 × 599 pixel Image in higher resolution (768 × 924 pixel, file size: 114 KB, MIME type: image/jpeg) Pork Skins salt added 99g I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document... Image File history File linksMetadata Size of this preview: 498 × 599 pixel Image in higher resolution (768 × 924 pixel, file size: 114 KB, MIME type: image/jpeg) Pork Skins salt added 99g I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document... For other uses, see Pig (disambiguation). ...

Pork rind as a snack

When used as a snack food, chunks of cured pork skins are deep-fried and puffed into light, irregular curls, and often seasoned with chili pepper or barbecue flavoring. A snack food (commonly shortened to snack) is seen in Western culture as a type of food not meant to be eaten as a main meal of the day (breakfast, lunch, dinner) but one that is intended rather to assuage a persons hunger between these meals, providing a brief... For other uses, see Chili. ... A barbecue on a trailer at a block party in Kansas City. ...

Microwavable pork rinds are sold which are microwaved in bags that resemble microwave popcorn (although not exhibiting the 'popping' sound) 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. ... For other uses, see Popcorn (disambiguation). ... For other uses, see Pickle. ... Pâté de foie gras redirects here. ... Bait is any substance used to attract prey, e. ...

When he was in the White House, U.S. President George H. W. Bush said that pork rinds were his favorite snack.^[1] For other uses, see White House (disambiguation). ... Federal courts Supreme Court Circuit Courts of Appeal District Courts Elections Presidential elections Midterm elections Political Parties Democratic Republican Third parties State & Local government Governors Legislatures (List) State Courts Local Government Other countries Atlas  US Government Portal      For other uses, see President of the United States (disambiguation). ... George Herbert Walker Bush (born June 12, 1924) was the 41st President of the United States, serving from 1989 to 1993. ...

Health issues

Though generally considered junk food and among the unhealthiest of foods, there is some interest in pork rinds as an alternative snack food due to the Atkins diet, since pork rinds contain no carbohydrates (unless flavored). They are, however, high in fat and sodium. The fat content of pork rinds is similar to that of potato chips, but the amount of sodium in a serving of pork rinds is nearly five times that of a serving of potato chips. Cheetos The Luther Burger, a bacon cheeseburger which employs a glazed donut in place of each bun. ... 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. ... For sodium in the diet, see Salt. ... Saratoga chips Potato chips (British English or Hiberno-English: crisps) are slim slices of potatoes deep fried or baked until crisp. ...

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 most foods 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. According to the logic of the Atkin's diet, the protein content of pork rinds makes them more nutritious than some low-fat snack foods, such as fat-free pretzels. UZ or uz can refer to several things: An abbreviation (and TLD) for Uzbekistan The name of a son of Aram (עוץ Fertile land; counsel, Standard Hebrew עוּץ, Tiberian Hebrew ʿÛṣ), also known as Huz or Utz, according to the Book of Genesis The land of Biblical figure Job The... Hong Kong style unpackaged jerky Jerky is meat that has been cut into strips trimmed of fat, marinated in a spicy, salty or sweet liquid, and then dried with low heat (usually under 70°C/160°F) or occasionally salted and sun-dried. ...

According to Men's Health:^[2] Mens Health (MH), published by Rodale Press in Emmaus, Pennsylvania, United States, is the largest circulation mens lifestyle magazine in the world. ...

A 1-ounce (=28.35g) serving contains zero carbohydrates, 17 grams (g) of protein, and 9 g fat. That's nine times the protein and less fat than you'll find in a serving of carb-packed potato chips. Even better, 43 percent of a pork rind's fat is unsaturated, and most of that is oleic acid — the same healthy fat found in olive oil. Another 13 percent of its fat content is stearic acid, a type of saturated fat that's considered harmless, because it doesn't raise cholesterol levels. An unsaturated fat is a fat or fatty acid in which there are one or more double bonds in the fatty acid chain. ... Oleic acid is a monounsaturated omega-9 fatty acid found in various animal and vegetable sources. ... For the Popeye cartoon character, see Olive Oyl. ... A spacefilling model of the Stearic Acid molecule A diagram of the Stearic Acid molecule Stearic acid (IUPAC systematic name: octadecanoic acid) is one of the useful types of saturated fatty acids that comes from many animal and vegetable fats and oils. ...

Another thing to consider, however, is that deep-frying creates large amounts of advanced glycation endproducts, which are very damaging to the body. It has been suggested that this article or section be merged with Glycation#Exogenous. ...

Moreover, although there is some protein present in pork rinds, the quality of that protein, called hydrolyzed gelatin protein, is quite low. Because they have a protein efficiency ratio lower than 40% as dictated by the FDA, their nutrition label usually states "0%" in % Daily Value or "Not a significant source of protein" as recommended by the FDA. More beneficial and complete proteins can often be found in higher quality foods with significantly lower protein content.

Origin

The consensus is that pork scratchings originated as scraps of a pig that were left over.

Sometimes 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. This article is about the body feature. ...

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. Butcher shop in Valencia A butcher is someone who prepares various meats and other related goods for sale. ...

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] Dictionary of Newfoundland English Newfoundland English is a name for several dialects of English found in the province of Newfoundland and Labrador, often regarded as the most distinctive dialect of English in Canada. ... 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. ...

In Quebec, they are often called "Oreilles de Christ" (christ ears) or "Oreilles de crisse", and are eaten almost exclusively as a condiment for traditional meals with maple syrup. This article is about the Canadian province. ... Pork grills (oreilles de crisse or grillades de lard in french) is a popular dish in Québec. ... Bottled maple syrup produced in Quebec. ...

United Kingdom

Pork Crackling is the British name for the salted crunchy pork rind produced when roasting a joint of pork. 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. Some supermarkets now sell just the layer of skin and fat (no meat), in a raw form for home grilling or roasting. 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. ...

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. Image File history File links Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 1. ... Image File history File links Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 1. ...

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. Fewer and fewer pubs stock scratchings as the years go by. One sign of a traditional pub is the availability of Pork Scratchings. Scratchings can also be bought from butchers, supermarkets or newsagents. A snack food (commonly shortened to snack) is seen in Western culture as a type of food not meant to be eaten as a main meal of the day (breakfast, lunch, dinner) but one that is intended rather to assuage a persons hunger between these meals, providing a brief... Motto: (traditional) In God We Trust (official, 1956–present) Anthem: The Star-Spangled Banner Capital Washington, D.C. Largest city New York City Official language(s) None at the federal level; English de facto Government Federal Republic  - President George W. Bush (R)  - Vice President Dick Cheney (R) Independence - Declared - Recognized... The pint is an English unit of volume or capacity in the imperial system and United States customary units, equivalent in each system to one half of a quart, and one eighth of a gallon. ... For other uses, see Beer (disambiguation). ... 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. ... This article is about the legume. ... 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 taken to both the North Pole and South Pole on various expeditions, this is due to their lack of weight and high amount of energy which is essential on these types of trips.^{[citation needed]} For other uses, see North Pole (disambiguation). ... For other uses, see South Pole (disambiguation). ...

They have been popular in the UK and especially in the Black Country since the times when families would 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. Some believe that their popularity grew in the early 1800s when new uses were found for offcuts from pigs. The Black Country is a loosely defined area of the English West Midlands conurbation, to the north and west of Birmingham, and to the south and east of Wolverhampton, around the South Staffordshire coalfield. ... For other uses, see Christmas (disambiguation). ...

In the UK, the term 'pork rind' usually refers to the uncooked layer of skin on bacon or a joint of pork. Many people choose to cut the raw rind off their bacon before cooking it.

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. Geese redirects here. ... This article is about the fat. ...

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, etc.]. For other uses, see Pork (disambiguation). ...

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.^{[citation needed]} For other uses, see Soul food (disambiguation). ... Cajun cuisine originates from the French-speaking Acadian or Cajun immigrants deported by the British from Acadia in Canada to the Acadiana region of 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.^{[citation needed]} Cholesterol is a sterol (a combination steroid and alcohol). ... Sign in a rural area in Dalarna, Sweden Qichun, a rural town in Hubei province, China Rural areas (also referred to as the country, countryside) are settled places outside towns and 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 1960s 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.^{[citation needed]}

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.^{[citation needed]} This article is about Old Order Amish, but also refers to other Amish sects. ...

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, you must distinguish between torresmos (like the picture in the top of the article) and couratos, these ones are normally on sale from stands near large popular gatherings, such as football stadiums, usually in a sandwich presentation, and are accompanied with a well chilled beer. In The Netherlands they are known as knabbelspek, which translates to 'munching bacon' and usually no flavourings other than salt are added. As the name implies, they are usually eaten as a snack food. They are sold at most butchers and supermarkets. In Denmark they are known as "flæskesvær" ("flæsk" means pork, "svær" means rind) and can be found in most grocery stores and kiosks. For other uses, see Sandwich (disambiguation). ... For other uses, see Beer (disambiguation). ... Motto: Je Maintiendrai (Dutch: Ik zal handhaven, English: I Shall Uphold) Anthem: Wilhelmus van Nassouwe Capital Amsterdam1 Largest city Amsterdam Official language(s) Dutch2 Government Parliamentary democracy Constitutional monarchy  - Queen Beatrix  - Prime minister Jan Peter Balkenende Independence Eighty Years War   - Declared July 26, 1581   - Recognised January 30, 1648 (by Spain...

Hungary

In Hungary they are known as 'tepertő' or 'töpörtyű'. It is a very popular food still. They are fried in lard usually and eaten when its hot with huge slices of bread and spring onion. This a very traditional food in Hungary connected to peasant cookery. They first remove the hair then cut it to small pieces and fry. Pork scratchings are also available at shops as some of them make them still.

Serbia and Croatia

In these countries, pork rinds are called čvarci and they are a popular home-made peasant food in the lowland, Pannonian regions. They are not cooked but fried in a lot of fat instead. The skin may or may not be attached, but any hair is generally removed. Duvan cvarci, or simply cvarci (chvartzi) are chips made out of pig. ... The Pannonian Plain is a large plain in Central Europe that remained when the Pliocene Pannonian Sea (see below) dried out. ...

Čvarci are most often made during the traditional slaughter of pigs in Croatia and Serbia, when they are also first tasted by the participants.

A special kind of čvarci exists in Serbia 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. Shredded tobacco leaf for pipe smoking Tobacco can also be pressed into plugs and sliced into flakes Tobacco is an agricultural product processed from the fresh leaves of plants in the genus Nicotiana. ...

Latin America

Pork rinds are also popular in Latin America. In Spanish-speaking countries, and Spanish-speaking states 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. ... This article is about the international language known as Spanish. ... 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. ... Cachapa with shredded cheese Cachapas are a part of traditional Venezuelan cuisine. ... Arepa from Venezuela filled with cheese The arepa is a corn-based bread from the northern Andes in South America, now spread to other areas in modern Latin American countries. ... For other uses, see Pupusa (disambiguation). ... For other uses, see Taco (disambiguation). ... 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. For other uses, see Pork (disambiguation). ... Ducks amongst other poultry The Poultry-dealer, after Cesare Vecellio Poultry is the category of domesticated birds kept for meat, eggs, and feathers. ... For other uses, see Beef (disambiguation). ... Species See text. ... A snack food (commonly shortened to snack) is seen in Western culture as a type of food not meant to be eaten as a main meal of the day (breakfast, lunch, dinner) but one that is intended rather to assuage a persons hunger between these meals, providing a brief...

In Brazil, pork rinds (called torresmo in Portuguese) are eaten as snack with beer, or as a side to some dishes, like feijoada. Portuguese (  or língua portuguesa) is a Romance language that originated in what is now Galicia (Spain) and northern Portugal from the Latin spoken by romanized Celtiberians about 1000 years ago. ... Brazilian Feijoada and common accompanying dishes. ...

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 the Island of Utila, in Honduras, it is deep fried in a huge pot at the beach on Sundays, and is garnished with fried green plantains or fried breadfruit and coleslaw. Útila is the second largest of Hondurass Bay Islands after Roatan. ... Plantain is the common name for two very different plants. ... Binomial name Artocarpus altilis (Parkinson) Fosberg The Breadfruit (Artocarpus altilis) is a tree and fruit native to the Malay Peninsula and western Pacific islands. ... A bowl of coleslaw Coleslaw (or cole slaw) is a salad consisting primarily and minimally of shredded, raw, white cabbage, although it often also includes shredded carrots. ...

In Mexico and the USA, snack-food companies have commercialized a vegetarian version of the deep-fried type, with chile and lime flavorings. Motto: (traditional) In God We Trust (official, 1956–present) Anthem: The Star-Spangled Banner Capital Washington, D.C. Largest city New York City Official language(s) None at the federal level; English de facto Government Federal Republic  - President George W. Bush (R)  - Vice President Dick Cheney (R) Independence - Declared - Recognized... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... Percentages are relative to US recommendations for adults. ...

Philippines

Fried pork skins go by various names in Filipino cuisine like tsitsaron from the Spanish word chicharrón. 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, tsitsarong manok, is made from seasoned chicken skin fried in its own rendered fat. Usually, pork rinds are eaten to absorb the sourness of some types of Filipino stews and soups like sinigang or paksiw. Though the pork present in these dishes do have rinds, they are not strictly considered as snacks. 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. ... Spanish was the first official language of the Philippines since the conquest by Spain in the 16th century. ...

Crunchy pork rinds are one of the more popular choices for finger foods, locally called pulutan, during drinking sessions. They are served with a spicy vinegar dip. A popular beer snack is tsitsarong bulaklak ("flower" crackling) which is fried chitterlings (pork intestines).

References

is the 122nd day of the year (123rd in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... Mens Health (MH), published by Rodale Press in Emmaus, Pennsylvania, United States, is the largest circulation mens lifestyle magazine in the world. ...

External links

• Hairy Bar Snacks - Pork Scratchings Website Everything to do with Pork Scratchings, Pictures of Packs & Scratchings, Reviews, Links & much more...
• Pork Scratching World
• [3] - The first history available on the internet written and researched by Julie Openshaw back in 1999.