Meat

Rind

Pork rind is raw or partially prepared skin used for crackling, gelatin-rich stocks, and puffed chicharrón snacks. It carries fat underneath that must be managed—too much left on and the rind fries greasy; too little and it warps. Scrape, simmer, and deep-fry for puffed rinds; add strips to stocks for body; leave on roasts for crackling. Commercial pork rinds are extruded or fried to shelf stability. Home versions taste fresher when oil is clean and heat is right.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedCracklingFreshFriedPreparedRoasted

Traits

CollagenPortionPrep ReadyProtectiveRind

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 330

Amount per 100 g

Total Fat 30.8 g
Saturated Fat 13.5 g
Trans Fat 0.2 g
Monounsaturated Fat 14.5 g
Polyunsaturated Fat 2.79 g
Cholesterol 97.9 mg
Sodium 59.3 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 13.2 g
Water 53 g

Detailed nutrients

Energy 330 kcal
Water 53 g
Protein 13.2 g
Fat 30.8 g
- Saturated Fat 13.5 g
- Monounsaturated Fat 14.5 g
- Polyunsaturated Fat 2.79 g
  - Omega-3 0.98 g
- Trans Fat 0.2 g
Vitamins 39.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.79 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.12 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
Minerals 465 mg
- Major Minerals 463 mg
  - Calcium 62 mg
  - Sodium 59.3 mg
  - Potassium 342 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 97.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.79 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.12 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·

Minerals

Sodium: 59.3 · Potassium: 342 · Calcium: 62 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

500

Spanish and Latin American chicharrón traditions turned rind into a primary snack food.

1850

Stock makers saved rind strips for natural gelatin before powdered gelatine was common.

1980

Pub snack culture industrialised pork rinds while home fryers kept fresh versions alive.