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Pork rinds are a snack food made from chunks (called 'pellets') of cured pork skin, deep-fried and puffed into light, irregular curls, and often seasoned with chilli pepper or barbecue flavoring. A similar food is cracklings, made from thicker, and therefore harder and crunchier, pieces of fried pigskin.
In the Southern U.S., pork rinds are considered a delicacy and an object of craving, whereas in the North they are often regarded with something akin to horror due to their origins, high fat content, and perceived crudity as a snack food.
Pork rinds are also popular in Mexico, where they are known as chicharrones. In Britain they are known as pork scratchings, and in France as grattons. Pork rinds are also produced in Spain.
Microwaveable pork rinds are sold which pop like popcorn and can be eaten still warm.
Pickled pork rinds, on the other hand, are best 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.
There is current interest in pork rinds as a healthy snack food, due to the Atkins diet -- since pork rinds contain no carbohydrates. They are, however, extremely high in fat and sodium, and may generally be considered more delicious, to those who enjoy them, than healthy.
Unfried pork rind is also processed into colorful and appealing shapes for use as fish bait.
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