“In Southwest Virginia, pork rinds are indigenous and more accurately referred to as pig skins or meat skins.
Roddy Moore, director of the Blue Ridge Institute at Ferrum College, remembers eating pork rinds his mother made by first frying and then baking the skin and attached fat of the family pig.
“They weren’t as crispy,” Moore said. “They were more substantial.”
For more than 20 years, fresh fried pork rinds have been a popular draw at the Ferrum Folk Life Festival. But pork rinds have a place in other cultures, too.”
Tags: essay, pork rinds, Tonia Moxley
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