Meat
Skin
Pork skin is the full dermis used for crackling, gelatin, and snacks. On a roast it protects meat and becomes the prize; removed, it can be simmered and fried into chicharrón. Quality skin is smooth, hair-free, and evenly thick. Dry thoroughly before high heat for crackling; simmer to soften before puffing. Add to stocks for body. Score without cutting deep into meat on whole roasts. Humidity is the enemy of crisp skin—airflow helps as much as heat.
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Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 32 g
- Saturated Fat 8.96 g
- Trans Fat 0.2 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
- Cholesterol 99.6 mg
- Sodium 60.4 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 45 g
- Energy 360 kcal
- Water 45 g
- Protein 18 g
- Fat 32 g
- Saturated Fat 8.96 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
- Omega-3 0.69 g
- Trans Fat 0.2 g
- Vitamins 36.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.67 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.16 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 352 mg
- Major Minerals 350 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 99.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.67 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.16 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.2 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Whole-animal cookery always assigned skin a role rather than discarding it.
Latin American chicharrón makers built snack economies on carefully fried skin.
Roast-pork cultures from London to Manila judged skill by the skin’s crackle.