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There’s nothing wrong with enjoying pork rinds as a once-in-a-while snack, but as with all processed snack foods and meat products (including hamburgers), moderation is key.
Pork rind is the culinary term for the skin of a pig.It can be used in many different ways. It can be rendered, fried in fat, baked, [1] or roasted to produce a kind of pork cracklings (US), crackling (UK), or scratchings (UK); these are served in small pieces as a snack or side dish [2] and can also be used as an appetizer.
Cracklings are used to enrich a wide variety of foods, from soups to desserts. [10] Modern recipes sometimes substitute crumbled cooked bacon. [11] In German cuisine, cracklings of pork or goose (Grieben) are often added to lard (Schmalz) when it is used as a bread spread. [12]
Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, with pig fat often being as valuable a product as pork. [6] During the 19th century, lard was used in a similar way to butter in North America and many European nations. [7]
Here’s a scrumptious rundown of the favorite foods of 20 U.S. presidents. ... Pork Rinds. George H. W. Bush was Ronald Reagan's vice president before serving as president from 1989 to 1993.
Fatback is a layer of subcutaneous fat taken from under the skin of the back of a domestic pig, with or without the skin (referred to as pork rind). In cuisine [ edit ]
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