We’ve all seen the bags of pork rinds capping the aisles in just about every 7-Eleven or gas station across the country. Pork rinds are one of those foods that people are fiercely passionate about—you are either passionately in love with them or passionately disgusted. There’s just no in-between. For us, we’ve always been somewhat disturbed by the thought of them. A $0.99 bag of dried, crispy meat never sat well with us, so much so that Amir has always steered clear of tasting them for himself, and Chrystal swore them off for good. It wasn’t until last year’s First Annual Foodbuzz Blogger Festival in San Francisco that we broke through those prejudices for the first time. 4505 Meats served up a platter of fresh chicharrones, or fried pork rinds, at the conference. And, surprisingly, these were good—bomb actually! Each bite was soft but still had a light crisp. They melted on your tongue and popped in your mouth. They were, do we dare say, perfect! Have we been wrong about pork rinds this whole time? We had to recreate them for ourselves just to be sure.
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