Pork · Variety and by-products
Pork Skin (Rind)
Strips of hog skin with a little fat. Fried into cracklins or pork rinds, or simmered to enrich stock.
Photo coming soon
| Animal | Pork |
|---|---|
| Section | Variety and by-products |
| Bone | Boneless |
| Tenderness | Tough, needs slow cooking |
| Also called | pork rind, pork skin, skin |
Best ways to cook it
- Fry
- Roast
- Braise
About this cut
What it is and how to use it
Pork skin is the hide of the hog, sold in strips, sometimes with a layer of fat. It is rendered and fried into cracklins and pork rinds, or simmered to add body and gelatin to soups and beans. It can also be braised until soft and used in rolled roasts. It is a traditional ingredient in many kitchens.
Cook’s tipCook slowly until the fat renders, then fry or roast at high heat to puff and crisp it. Take care, as hot fat spatters.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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