Pork rinds, sometimes cracklings, is the American name for fried or roasted skins of pigs.
Pieces of fried meat, skin, or membrane produced as a byproduct of rendering lard are also called cracklings.
Cracklings consist of either roasted or fried pork rind that has had salt rubbed into it and scored with a sharp knife: "a crackling offers a square of skin that cracks when you bite into it, giving way to a little pocket of hot fat and a salty layer of pork meat."

Cajun cracklings (or "cracklins") from Cajun cuisine (called gratons in Louisiana French), are fried pieces of pork fat with a small amount of attached skin, flavored after frying with a mixture of peppery Cajun spices.

Pork rinds normally refers to a snack food commercially sold in plastic bags.
They are made in a two-step process: pork skin is first rendered and dried, and then fried and puffed.
These are also called by the Spanish name, chicharrón, a term from Latin America.

Pork rinds sold in the United States are occasionally stained with a pink or purple spot.
These edible marks are actually USDA stamps used on the skins to mark that they have been inspected.
They are not harmful.

In 2003, sales of pork rinds experienced rapid growth, but they have dropped "by $31 million since 2004, when they reached $134 million, and now make up barely more than 1% of the salty snack market."

Pork Rinds were a favorite snack of President George H.W. Bush.
 In an interview in 1988, he admitted to liking pork rinds in much the same way that Ronald Reagan was known to enjoy Jelly Beans.
 His statement that he liked pork rinds caused an immediate sales spike and manufacturer Rudolph Foods Company had to have its employees work overtime to keep up with the demand.
Pork rinds, sometimes cracklings, is the American name for fried or roasted skins of pigs. Pieces of fried meat, skin, or membrane produced as a byproduct of rendering lard are also called cracklings. Cracklings consist of either roasted or fried pork rind that has had salt rubbed into it and scored with a sharp knife: "a crackling offers a square of skin that cracks when you bite into it, giving way to a little pocket of hot fat and a salty layer of pork meat."
Cajun cracklings (or "cracklins") from Cajun cuisine (called gratons in Louisiana French), are fried pieces of pork fat with a small amount of attached skin, flavored after frying with a mixture of peppery Cajun spices.
Pork rinds normally refers to a snack food commercially sold in plastic bags. They are made in a two-step process: pork skin is first rendered and dried, and then fried and puffed. These are also called by the Spanish name, chicharrón, a term from Latin America.
Pork rinds sold in the United States are occasionally stained with a pink or purple spot. These edible marks are actually USDA stamps used on the skins to mark that they have been inspected. They are not harmful.
In 2003, sales of pork rinds experienced rapid growth, but they have dropped "by $31 million since 2004, when they reached $134 million, and now make up barely more than 1% of the salty snack market."
Pork Rinds were a favorite snack of President George H.W. Bush.  In an interview in 1988, he admitted to liking pork rinds in much the same way that Ronald Reagan was known to enjoy Jelly Beans.  His statement that he liked pork rinds caused an immediate sales spike and manufacturer Rudolph Foods Company had to have its employees work overtime to keep up with the demand.
Pork rind