Well, that seems likely, but is that what the commercial pork skin vendors do? Or do you make your own and not buy the store kind?
JP
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On Thu, 31 Jul 1997, John C. Pavao wrote:
> You know, I really hate to ask this question because I don't think I want to know the answer, but...
>
> Does anyone know what kind of oil pork rinds are fried in?
The skin of a dead pig has enough fat that if you simply bake the
rinds, they will be in effect fried in their own grease.