Rosemary Sea Salt Fried Pork Skins
For those of us who love pork rinds, there haven’t been any flavor choices beyond salty, bbq and spicy—until now! These game-changing airy porky puffs taste like they came from an herb farm on the Mediterranean. –Tina Ujlaki, Executive Food Editor, Food & Wine Magazine
A dusting of rosemary and sea salt elevates this classic snack to elegant hors d'oeuvre.
Kettle-cooked in olive oil in small batches, these are not your average deep-fried rind. Created in Atlanta, they're light, crispy and perfectly porcine.
And 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 sans guilt.
Tip of the tongue
Pair with a roasted vegetable sandwich for a tasty, creative lunch, or toss into a salad for a new twist on croutons.
Pork skins, olive oil, salt, rosemary, sea salt. Comes in a 0.7 oz or 2 oz bag.