#3 Top Post of the Year: Pork Rinds
This week I am celebrating a year of blogging! Happy 1st Anniversary, Witty Words! To honor this first year, I am posting the top 5 viewed posts of the entire year. Today is the 3rd top post of the year (click if you missed #1 or #2). This post was originally posted in August 2011, and I am completely dumbfounded by its popularity. It’s about pork rinds! Until recently, this post was the most viewed post of all year. Talk about humbling! The best, most interesting post I have written is about some fried snack? Quite funny!
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#3 Top Post of Witty Words: “Pork Rinds”
Previously, I mentioned that I am in the good ‘ole Midwest. Yep, right in Lima, Ohio. And you know what Lima (pronounced with a long “I” vowel sound, not like Lima, Peru) is specifically known for?
No, I am not kidding. Lima, Ohio, is the “Pork Rind Capital of the World.”
So to provide a “Fun Fact,” I had to investigate all things pork rind. (I love my job!)
Pork rinds are the fried or roasted skin of a pig. (pig = pork / skin = rind)
The pork skins are deep-fried into light, crunchy puffs that can be flavored with different seasonings. Although pork rinds have no carbs in them, they are high in fat and sodium (five times as much sodium as potato chips) but are still a favorite snack of many people, including H.W. Bush.
Rudolph Foods is the world’s largest manufacturer of pork rinds, and their headquarters are—you guess it—in Lima, Ohio. Rudolph Foods even rallied for a National Pork Rind Appreciation Day on February 6, 2011. They said the campaign “has been created in an effort to help Rudolph Foods consumers celebrate pork rinds as a quirky and nostalgic snack that encourages family togetherness and tradition.”
I think chocolate does a better job at helping me celebrate togetherness and tradition, don’t you?
In case you were wondering, you can figure out how your intelligence measures up in the pork rind world by playing “Are You Smarter Than a Pork Rind?” at the Rudolph website. While you’re there, check out the recipe for meatloaf, bread, enchiladas, and green bean casserole by using pork rinds! (I have a feeling my friend Kristy Williams will experiment with this!)
So there you have it … everything you wanted (or did not want) to know about pork rinds! However, I’m still not a fan. Someone please pass me the Pringles.
Copyright 2012, Christi McGuire. All rights reserved.