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Old 06-11-2010, 10:20 AM   #1
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Humane pork rinds?

I'm looking for pork rinds that are from humanely raised animals and found a brand that may be but I'm not sure. I see many comments on the internet that the Domingo's brand is a humane product (it seems they claim this on the label) but when I look at their rather meager website I see no mention of this at all. I was thinking of emailing them but am not sure they would actually tell the truth. Perhaps it's not fair to think that but if they were using humanely raised animals wouldn't they be screaming that all over their site? That's not small feat! And even if they say it does that make it so? The price on their products is low for what I would think a humanely raised product would be so I am doubtful. Is there a way to confirm something like this or do I just have to take their word for it. If so, how do you decide whether or not to trust a company that makes a claim like this?
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Old 06-12-2010, 11:41 AM   #2
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unfortunately, there's no way to be 100% sure unless you visit the farm to see the animals and talk to the farmer. Pasture raised pork is expensive (compared to conventional). I buy pastured pork from a local farmer. Maybe you could find a local farmer/butcher and get the skin to make your own? It would be a lot of work though.

ETA: You're right, if they used humane pork I'm sure it would be plastered all over the packaging. Have you checked out a local health food store? They usually do the homework for you and you might be able to get them to bring some in.
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Old 06-13-2010, 07:08 AM   #3
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Thanks Ang. I wanted to make that chocolate chicharrones bar but didn't realize finding humane pork rinds would be such a big problem for me. I have a few grocery/health food stores I can ask. Maybe they can research it for me and see what they think. No pig farmers around here that I have found unfortunately. Well, I'll just keep looking. If I find any national brands I'll be sure to let you guys know in case anyone else might be interested.
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Old 06-18-2010, 06:24 AM   #4
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If you make your own lard (which is easy!) you get cracklin's and I think those are like pork rinds

My blog post on making lard Rendering Lard

Suzanne McMinns post (more cracklin info) mmm pig skin
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Old 06-18-2010, 06:56 AM   #5
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Originally Posted by gardenofsimple View Post
If you make your own lard (which is easy!) you get cracklin's and I think those are like pork rinds

My blog post on making lard Rendering Lard

Suzanne McMinns post (more cracklin info) mmm pig skin
Thank you! Well that's certainly something I've never even considered doing but that makes we want to do it all the more so this is good, lol. I am going to see if I can find some humane pig fat this weekend. Now THAT should be interesting!
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Old 06-21-2010, 03:37 AM   #6
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If you are rendering bones for stock you will usually get a layer of fat as well. Once the rendering is done, put the whole thing in the fridge, it will separate into layers as it cools.
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Old 06-25-2010, 07:23 PM   #7
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Every time I see this thread, I think it says human pork rinds.
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Old 06-25-2010, 09:59 PM   #8
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Now that's funny!
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Old 06-26-2010, 03:08 PM   #9
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4505 Meats!!!

Local and freaking delicious. OKAY, there is a little bit of sugar in their chicarrones (sp??) but it's negligible.
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Old 06-26-2010, 07:09 PM   #10
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Oh man those are good but I didn't think they were humane? I don't know why I thought that though. Hmmm. Maybe I'll run to the market on Thursday and check.

(Good to see ya skinny girl!!)
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Old 06-26-2010, 07:32 PM   #11
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Originally Posted by toomuchbooty View Post
Every time I see this thread, I think it says human pork rinds.
Me too
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Old 06-26-2010, 08:37 PM   #12
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Oh man those are good but I didn't think they were humane? I don't know why I thought that though. Hmmm. Maybe I'll run to the market on Thursday and check.

(Good to see ya skinny girl!!)


My guess is that it may be as close as you're gonna get. I don't know the details, but if anyone would use humane, local, sustainable, etc.-able, pork products, it would be 4505.

And, I KNOW! They are amazingly delicious!! Heh. Better be at $4 for a small bag!
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Old 06-26-2010, 09:17 PM   #13
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My guess is that it may be as close as you're gonna get. I don't know the details, but if anyone would use humane, local, sustainable, etc.-able, pork products, it would be 4505.

And, I KNOW! They are amazingly delicious!! Heh. Better be at $4 for a small bag!
Well I'll check it out. I rarely make it over to the Ferry building anymore so it's a good excuse to get my butt in gear and go. I love it I'm just too lazy.
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Old 06-26-2010, 09:28 PM   #14
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It's like all of us around here...

"What do you mean I have to cross the bridge??? I don't waaaaannnnnnaaaa!"



Though, chances are good there are some places in the EB that carry them. I didn't get mine at their stand; I got them at a coffee house!

If you email them, I bet you can find out both their pork sourcing and where you can find them w/o crossing the bridge!

Not to mention that crossing the bridge for something automatically adds over $5 to the price in BART or tolls...
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Old 06-26-2010, 09:54 PM   #15
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It's like all of us around here...

"What do you mean I have to cross the bridge??? I don't waaaaannnnnnaaaa!"



Though, chances are good there are some places in the EB that carry them. I didn't get mine at their stand; I got them at a coffee house!

If you email them, I bet you can find out both their pork sourcing and where you can find them w/o crossing the bridge!

Not to mention that crossing the bridge for something automatically adds over $5 to the price in BART or tolls...
The toll on the bridge goes up to $6 on July 1!! I am outraged! I normally take the ferry to the farmers market to make a morning out of it but otherwise I'll do bart. Blah.

I think I will email them about their sources. I mean, it's a great company and I know they are involved in the sustainability movement but just not sure about where they get their meats. Its probably local so there's a chance it is humane. Fingers crossed.
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Old 06-26-2010, 10:09 PM   #16
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Every time I see this thread, I think it says human pork rinds.
I just saw it and thought that is what it said.
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Old 07-12-2010, 12:48 PM   #17
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oooh, want to try the 4505

never been there at all! silly me. i've also been hunting for some organic/humane pork rinds, so i was stoked to find this thread!

do you happen to know how many carbs/serving?
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Old 07-19-2010, 02:13 PM   #18
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I prefer the Domingos' brand. They are the lowest sodium pork rind I have found. The bag shows 0 carbs, 80 calories and 5 grams of fat per serving.
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Old 07-19-2010, 07:58 PM   #19
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I found some hertiage bacon (pastured/humanely raised) that is extremely fatty. It's mostly fat actually with just a tinsy bit of meat running through it. The butcher said to cook them down slowly to make lardons (she said they are like bacon chips, so of course I'm going to have to give it a try!). I'm going to also make some LC carbonara with it. I think lardons are so much tastier than pork rinds and I know humane/pastured bacon is out there - you just have to find a heritage breed that hasn't had all the fat bred out of it! Thought I'd share a tasty alternative.
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Old 07-28-2010, 11:31 AM   #20
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Quote:
Originally Posted by gardenofsimple View Post
If you make your own lard (which is easy!) you get cracklin's and I think those are like pork rinds

My blog post on making lard Rendering Lard

Suzanne McMinns post (more cracklin info) mmm pig skin
Just posting to say that I have been reading along with your blog for some time now--cool to see you are a member here!

Other natural food peeps: check it out! there is some inspiring wild foraging and other fun on there!

And minnas: I haven't found a humane pork rind, all I've been able to do is wrangle the cracklins out of home-rendered lard, and even then, I haven't been able to get them crispy enough, because I am not about to hassle with a deep fryer after I've been hassling with a giant pot of pig skin (even though it's not that much work, I just feel DONE after that kinda project).
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Old 08-08-2010, 06:27 AM   #21
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I agree that finding a commercially produced pork rinds made from the skin of pasture raised pork is highly unlikely, if they're even available. Another, and major issue, with any packaged pork rinds is the extremely low quality oils they use in the factories to fry them.

The best bet is to make them yourself. Buy the skin straight from the pastured farm (if not local, you can definitely order it online and it is really inexpensive) and fry them in your own rendered lard.

Sure it's a process but at least you know the source and they are excellent... especially when you experiment with different spices after they're cooked.

ZC chips - gotta love it!
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Old 08-16-2010, 11:43 PM   #22
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Every time I see this thread, I think it says human pork rinds.
In a split second, I thought it was HUMAN also. I have to look again.
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Old 08-17-2010, 07:08 PM   #23
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Being a newbie, I'm still trying to get my head around the idea that pork rinds are low carb . I love them, but I never looked at their nutritional panel and thus didn't notice they were low carb. I found an online recipe for chicken fried steak that used crushed pork rinds as the breading!
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