pork skin
Also known as: pork rind, pork crackling, chicharron
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Also known as: pork rind, pork crackling, chicharron
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crispy, crunchy, and savory bites of fried pork skin and fat. This classic Southern snack is incredibly addictive and perfect for parties or game day, seasoned with a simple yet flavorful Cajun-inspired spice blend.
Crispy, airy, and incredibly addictive fried pork skins, seasoned to perfection. A classic Southern snack that's surprisingly easy to make at home and perfect for a low-carb, keto-friendly treat.
Pork skin is an excellent source of protein, particularly collagen and gelatin, which may support joint health, skin elasticity, and gut integrity. However, it is very high in calories and fat, especially saturated fat, so it should be consumed in moderation as part of a balanced diet.
Per 100g, pork skin contains approximately 544 calories, 56.4g protein, 0g carbohydrates, and 34.7g fat. It is rich in collagen, gelatin, and the amino acid glycine, making it a concentrated source of protein and energy.
While pork skin is calorie-dense, its high protein and zero-carb content can be very satiating, potentially helping to reduce overall food intake for some individuals, especially those on ketogenic or low-carb diets. However, due to its high caloric value, careful portion control is essential for weight management.
Yes, pork skin is highly keto-friendly and low-carb. When prepared as pork rinds (fried pork skin), it contains virtually no carbohydrates, making it an excellent snack or ingredient for those following ketogenic or low-carb dietary plans.
Naturally, fresh pork skin is gluten-free. If purchasing processed pork rinds or cracklings, it's always best to check the ingredient label to ensure no gluten-containing additives or cross-contamination occurred during manufacturing.
Pork skin is commonly rendered for its fat (lard) and then fried or baked until crispy to create cracklings or pork rinds. It can also be boiled until tender before being fried or roasted to achieve a puffed, crunchy texture.
When properly cooked, pork skin becomes incredibly crispy and airy, with a rich, savory, and slightly salty pork flavor. The texture can range from a light, melt-in-your-mouth crunch to a more substantial, satisfying crispness.
pork skin is a versatile ingredient found in cuisines around the world. With 544 calories per 100g and 56.4 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Fresh pork skin should be stored in the refrigerator and used within 1-2 days, similar to other raw meats. For longer storage, it can be frozen in an airtight bag or container for several months.
No, pork skin should not be eaten raw. It requires thorough cooking to be safe for consumption, as raw pork can carry bacteria and parasites. Cooking also transforms its tough, chewy texture into a palatable, crispy form.
The collagen and gelatin in pork skin are beneficial for supporting joint health, improving skin elasticity, and potentially aiding in the repair and integrity of the gut lining. Gelatin also contributes to the rich texture of broths and sauces.