Olive Oil and Black Pepper-Fried Pork SkinsMADE BY BACON'S HEIR IN ATLANTA, GEORGIA
Pork rinds: Some people love 'em, some won't touch 'em. We're confident we'll win over skeptics (if not the vegetarians) with these ethereal treats.
Kettle cooked in olive oil in small batches, these Pork Clouds are not your average deep-fried rind. Created by Atlanta makers Bacon's Heir (ha!) they're light, crispy and perfectly porcine. A dusting of black pepper adds a nice bite to balance the natural saltiness of the pork skins. Did we mention that pork rinds are high in protein, have no carbs and actually contain a significant percentage of unsaturated fat? Feel free to pig out without the guilt.
Tip of the tongue
Set a bowl out at your next cocktail party and your guests will be floating on air. Or get creative and toss a few onto a Caesar salad for a carb-free crunch.
Pork skins, olive oil, salt, black pepper. Each resealable, kraft paper bag contains approximately two cups of pork rinds and weighs 2 oz.