Guide to Fried Pig Skin
Frying pig skin is a traditional southern preparation that has regained popularity as of late. Mostly made by cooking down all of the fat and scraps from a hog in lard at 400° Fahrenheit.
There are four main types of the delicacy – each defined by how they’re cut (the amount of fat left on the pig skin) and rendered. Ranging from Pork Rinds with no fat to Fat Back with a large amount of fat remaining on the skin.
Other types of fried pork skin include Cracklin and Wash Pot Style. Cracklin is cooked with a little bit of fat on to prevent the skin from popping into a puffy curl. Wash Pot Style is made with large irregular pieces of skin with a little bit of fat left on and cooked in canola oil instead of lard.
Click here to learn more about the history and different types of fried pig skin.