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Pork rinds are a feature in every cuisine where pork is used. Often a by-product of the rendering of lard, it is also a way of making even the tough skin of a pig edible. In many ancient cultures, animal fats were the only way of obtaining oil for cooking and it was common in many people's diet until the industrial revolution made vegetable oils more common and more affordable.
Microwavable pork rinds are sold which are microwaved in bags that resemble microwave popcorn (although not exhibiting the popping sound) and can be eaten still warm. Pickled pork rinds, on the other hand, are often enjoyed refrigerated and cold. Unlike the crisp and fluffy texture of fried pork rinds, pickled pork rinds are very rich and buttery, much like foie gras.
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