I didn’t realize these weren’t regular pork rinds when I tried them. They differ from standard chicharrones in 2 main ways:
- The have pretty decent pieces of fat attached to them.
- The skin is from the pork shoulder, which makes it crunchier and denser.
This attached fat sounds kind of intense but is really tasty. The denser part though is just too hard for me. I’m not a huge fan of that part.
The flavor is pretty good though. They’re decently limey, mildly spicy, and not too salty.