Fried-out Pork Fat With Attached Skins

Fried-out pork fat with attached skins, also known as pork rinds or chicharrones, is made by rendering the fat from pork skin and then frying the skin until it is crispy. The process involves removing most of the fat and moisture, leaving a crunchy product.

This ingredient is primarily used to add a savory flavor and a crunchy texture to snack foods. It is most commonly found in products like pork cracklings and chicharrones, often seasoned with various spices.

Fried-out pork fat with attached skins is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein and fat. Regulatory bodies like JECFA and EFSA have evaluated similar food ingredients. While generally considered safe in moderation as part of a balanced diet, like other high-fat, high-sodium snacks, excessive consumption may be associated with health concerns.