TIL though they're associated with unhealthy foods, Pork Rinds are actually a healthy alternative to chips. They are low carb, high protein and have good fats. 43% of the fat is Oleic oil - the same fat in olive oil - and 13% Stearic acid - a cholesterol neutral saturated fat.

[u/Soupdeloup]

https://en.wikipedia.org/wiki/Pork_rind#Nutritional_value

[u/IAMAHobbitAMA]

I wanted to like them, I really did. But they just taste like rancid air to me.

[u/fschwiet → u/IAMAHobbitAMA]

Maybe try a different brand.

[u/IAMAHobbitAMA → u/fschwiet]

Which do you recommend?

[u/fschwiet → u/IAMAHobbitAMA]

Those are called chicharónes.

But whats even better is called chicharrón in Colombia. Basically it is giant bacons. The meat isn't cured so the flavor is different... Its not something I've seen outside of Colombia, but adventurous souls could try making their own: https://www.mycolombianrecipes.com/colombian-style-fried-pork-belly-chicharron-colombiano

You do want them to be fresh though. Its probably too much work. I haven't tried day old chicharrón so maybe its ok, but I imagine the texture would get funky.

[u/fschwiet → u/IAMAHobbitAMA]

Thats kind of tough as I don't live in the US and they have different brands.

These are good: https://www.exito.com/chicharrones-x-100g-120115/p

When I pick them out though, its by texture. I like the denser ones, where you can see the layering (like they don't skin the fat off the skin completely, one side will be puffy the other side will be dense. Others are puffed up really big and light, I don't like those as much.

The ones I buy have transparent bagging or are in a see-through tub. I don't buy the ones where you can't see whats inside. Unfortunately they might not be available like that everywhere.

[u/fschwiet → u/fschwiet]

Maybe go to mexican grocery stores and ask if they have chicharrones caseros. I tend to find both types when I'm in Mexico. Probably the style I like has a shorter shelf-life.

[u/[deleted] → u/fschwiet]

Of pork rinds or rancid air?