Pork rind

As rind (origin unknown, is in Middle High German as swart [e ] ) is originally the thick human ( hairy ) scalp or the tough thick skin called many mammals, in the hunter language the skin of the badger and wild boar, as food since about 18. century the skin of pigs. Bacon rind bacon with adherent skin.

Pork rind is used mainly as a sausage ingredient crushed and is the most important raw material for the production of gelatine.

Can be directly consumed the otherwise tough rind after prolonged boiling, stewing, frying or baking, making the collagen is denatured in the connective tissue and partially converted into gelatin. Rind is therefore left only pieces of meat, which should be prepared in accordance with, such as leg, pork belly or roast from the ham and the shoulder. Cooked or stewed rind has a soft consistency, fried or baked ( roast pork ) it pulls strongly together, which is why they usually cut several times before, and is tender and crispy, reheated and tough. Rind of smoked bacon is traditionally boiled in stews and sauces, but not consumed.

• Pork