Pork rinds

Danish pork rinds

Do you love crispy, salty pork rinds too?

Probably the most popular in Denmark is Øffer, which tastes just like it did when we were kids. But KiMs makes high quality ones too. The one from KiMs has less fat edge than the old-fashioned one. Which one is your favorite?

The origins of pork rinds date back to the 1800s, when people wanted to make 100% use of the slaughter pig and found a way to boil and fry the otherwise inedible skin and eat it as a snack. The recipe doesn’t seem to have changed since then.

In modern Danish pork rind production, only a small part of the skin is used, as the quality varies depending on where the skin is located on the pig. It is the skin from the back, neck and part of the breast that is of a quality that can be used to make pork rinds.

When making old-fashioned pork rinds, as they are known with a fat edge and coarse salt, the skin is cut into oblong pieces. Then boil the pieces to melt off the water and fat. This reduces the amount of pork rinds to just over 500 grams, and if you estimate that one pork rind weighs 3.5 grams, this means that there will be approximately 150 pork rinds. Old-fashioned pork rinds are packed in bags of around 50 grams. This means that a 100 kilogram pig can produce ten bags of pork rinds, each containing approximately 15 pork rinds.

The country’s largest pork rind producer today is OK Snacks i Ejstrupholm i Midtjylland, which has been commercially producing the crispy snacks since 1982. OK Snacks produces 1,200 products annually tons, which corresponds to each Dane consuming just over 200 grams, or four bags, in a year. It’s OK snacks that make Øffer pork rinds