[Sca-cooks] pork rinds?

[Susan Fox-Davis]

Heh, sounds like a Low-Carber to me.  I never really tried pork rinds 
'til I went on Atkins, then they became a Necessary Part Of Life as the 
default substrate for cheesy dips and other spreadable and allowable foods.

www.PorkRinds.com [you knew there had to be one!]  says that Pork Rinds 
were invented in America.  I'm not convinced.  We should be looking in 
descriptions of rustic life or the butcher's trade, rather than cookery 
books, for this data.

Selene Colfox

Stefan li Rous wrote:

> I just got an inquiry from a reader that has also made me curious.
>
> Where slices of pig rind (the layer of fat beneath the skin?) fried 
> up? Do we have any evidence of this being done in period?
>
> Stefan