In another in our series of foods whose names are their own warning (see our previous entry on Pork Brains in Milk Gravy), we submit that staple of the cracker section of your supermarket – pork rinds.
It’s not that we have any inherent pork prejudice. We just call them as we see them.
Also known as “pork scratchings,” (Mmmmmmm) these not-quite-crackers and not-quite-chips foodstuffs are actually the fatty skin of pigs, deep fried into curly, difficult to chew, virtually tasteless chunks of beige cardboard.
So what’s the attraction?
Pork rind popularity spiked with the introduction of low-carbohydrate diets like the Atkins Diet and others. It seems that pork rinds gave the sensation of cracker or chip snacking to dieters no longer eating those more traditional snacks.
Another case of people confusing thinner with healthier. (Note: skinny people get heart disease, too.)