Pork rind Help

Im asking for a friend........



Im looking to serve pork rinds at the brewery I work. I have never sourced pork rinds before and Im hitting a wall. Maybe I dont know what Im looking for.

Im asking y’all if you know of some high end kicking pork rind manufacturer’s/ companies.

I would also love to read this article from the WSJ about pork rinds but Im not a member. If somebody wants to cut and paste the meat of the article that would be rad.

WSJ

They're pretty easy to make yourself if you can be bothered and can probably get some decent quality skin.

Good bitter and some scratchings = gods own food

a reply to: Maxatoria

I have made them tons of times in the past but I am running a one man cooking operation out of a brewery. Something that is so easy to buy saves me time. I know there are quality p.rinds out there somewhere.

Fancy Pork Rinds.

Oxymoron.

Cheap and spicy. The only way to go.

LOL

a reply to: chiefsmom

Great. What brands??? I need brands Ats family! Lol

a reply to: TheAlleghenyGentleman

I suggest calling a local butcher, or perhaps the nearest one to you that serves a rural community.

I had my pigs processed by the same guy as a lot of folks, if I needed extra caul (a type of fat) or whatever those guys either had it, or knew who did.

Eta: Im willing to bet some local sells a finished product.

a reply to: BlueJacket

Yes, all my farms are upstate. As you said the quality of the pig is important, Im looking for the holy grail of pork rinds.

I just found flying pig farms chicharrones. Im looking into that.

a reply to: TheAlleghenyGentleman

bingo, hope it works out!

a reply to: TheAlleghenyGentleman

Check out "pork rind pellets" if you are looking for making them on the quick. Most of what we buy in the stores are made from those.

originally posted by: chiefsmom
Fancy Pork Rinds.

Oxymoron.

Cheap and spicy. The only way to go.

LOL

👍😁

Now I want some!

MAC's Red Hot.

You will need a drink after one or two.

a reply to: TheAlleghenyGentleman

At the second restaurant I worked at we did pork rinds as an app, at first we sourced them to a farm that would then get a deal with a delivery service through a big meat processing place. I guess every meat packaging and meat processing facility must have a 'special orders' department.

Later we cut a deal with the butcher down the road, we had to add a pork dish to the menu to justify him ordering so much hog, and it all worked out really well.

You should start sourcing out where the pigs are from and ask straight from the farmers mouth what the best route would be. Not only can you get a good feel of where you food comes from, how it's treated etc, it gets your foot in the door into the middle man industry. At the end of the day, there is always Sysco...

Any brand of the BBQ flavor that you can get at almost any grocery store.
And your favorite hot sauce to dip them in.
You could get the plain and do the same thing but the BBQ flavor is better with the hot sauce.

a reply to: TheAlleghenyGentleman

Call up Fossil Farms in Boonton, NJ, they have some they either make in house or source elsewhere, things are stupid good.

They're close to you and also big to the trade, kind of like D'Artagnan.

a reply to: strongfp

Im doing that. Ive sent out word to a few farms already.

Then I have to wait for samples

Then I place an order.........

a reply to: AugustusMasonicus

I will look at fossil now 👍

a reply to: TheAlleghenyGentleman

You should see if there's any farms that are raising Mangalitsa pigs. If you want the best of the best.

originally posted by: TheAlleghenyGentleman
I will look at fossil now 👍

They don't have them on the site, you need to call the office. They have some pretty sick sausage too.

a reply to: AugustusMasonicus

They sell by the bag not the case.

5 bucks a bag......

Yeah, I like fossil farms.

originally posted by: RazorV66
Any brand of the BBQ flavor that you can get at almost any grocery store.
And your favorite hot sauce to dip them in.
You could get the plain and do the same thing but the BBQ flavor is better with the hot sauce.

Haven't had pork rinds in many, many years, and never even considered something like the above.

Might have to try it.