THE PORK RIND, PERFECTED: Chicharrones Cooked in Olive Oil
Bacon's Heir takes fresh pork skin, melt off the fat, cure the skin in salt, and rapidly puff it in olive oil. The result is so outrageously fluffy they had to change the name.
The most baconic of Pork Clouds. These crisps are dashed with Malabar Black Pepper. This is a particularly snappy pepper spice sourced from the tropical Malabar coast of India's Kerala province. They have a poignantly pipperine finish that reminds one of bacon. This combination provides a light, herby background flavor finished with a salty memoria. Pork Clouds provide taste and nutrition in every calorie. Fat from olive oil. Protein from collagen. Flavor from simplicity. Each one is particularly poignant, emphasizing the power of individual ingredients versus a large number of hidden flavors or preservatives. This methodology results in the absence of a few things:
- No hormones
- No carbs
Ingredients: Pork Clouds are made with three ingredients. We start with fresh pork skin, melt off the fat, then cure it in salt. Following this, we use a unique Olive Oil kettle cooking process to make them extra fluffy and especially tasty. And that's when we dust this with: malabar black pepper.
- Pork Skin
- Olive Oil
- Rock Salt
- Malabar Black Pepper
Allergen: *No Pork Cloud ingredients contain gluten, but for those concerned regarding Celiac disease or allergies - our facility is NOT certified as gluten free.