The most important questions we imagine most of you would ask are, what? And why? What: Pork rinds are fried pieces of pig skin. The skin, which starts out tough and inedible, puffs up in the fryer, resulting in a delicious, and light-textured, snack food. Are they same thing as cracklins? No, not exactly. Pork rinds are skin-only; cracklins have a portion of the fat attached to the skin. They are great eating, as well. You’ll find both at the Pork Rind Heritage Festival in the small Ohio town of Harrod. Why? The largest producer of pork rinds in the country, Rudolph Foods, is based in Lima, a few miles to the west of Harrod. Continue reading
