PigWizard Porkcorn Pork Rinds | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures PigWizard Porkcorn Pork Rinds | The Nibble Webzine Of Food Adventures
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PRODUCT & GIFT: Pig Wizard Flavored Pork Rinds

PigWizard is a sandwich shop with a storied address: Cannery Row in Monterey, California.

Specialties include Porchetta Sandwich, Sausage Sandwich, Porchetta Poutine and other pork-based treats.

While you can’t get a sandwich shipped to you, you can buy the house-made sausage and bacon online.

And the house-made, air-fried pork rinds (chicharrónes), made from pork skin with the attached fat removed.

  • Called “Porkcorn” in three caramel-sweetened flavors (like caramel corn), the are divine.
  • There are also conventional savory pork rinds, in salted and highly-seasoned versions (no carbs!).
    They can be shipped anywhere, for snacking, party favors and stocking stuffers.

    We respect the savory versions, Pork rinds are great with beer and soft drinks.

    In addition to snacking, we have always liked the traditional rinds as a garnish on salads (photo #4), as a crunch factor on burgers and sandwiches, and (no kidding) with a spicy dip or even ketchup.

    But the sweet versions, delightfully seasoned, keep the palate dancing.

    And we can adventure forth with new pairings.

    We used the Sweet Heat and Beer Bacon Caramel as a topping on chocolate ice cream, served Thai Tea Caramel with a cup of tea, served them all with hot chocolate, and included them on a platter of cookies.

    Savory or sweet, PigWizard pork rinds are sure to please the snacker and food adventurer: crispy, crunchy air-fried pork rinds in fab flavors.

  • Air-Fried Pork Rinds: The original, with a touch of salt.
  • Air-Fried Pork Rinds With P-Dub Rub: The original, flavored with the PigWizard’s lively house blend of spices (rub-a-dub-dub on pork!).
  • Beer Bacon Caramel PorkCorn: Firestone Walker Double Barrel Ale is used to make the caramel with a bit of apple cider vinegar. Add double-smoked bacon bits at then end. This sweet-and-salty deliciousness is an addiction in the making (we polished off almost the whole bag at once.
  • Sweet Heat Caramel PorkCorn: The caramel is flavored with orange syrup, crushed red chiles and rice wine vinegar. It takes 3-4 pieces before the heat hits you,
  • Thai Tea Caramel PorkCorn. Made with real Thai tea and a touch of sweetened condensed milk for richness, the caramel is a little more chewy than the other version. The tea flavor just keeps coming, the more you chew.
    The 5.5-oz. bags are simply wrapped in cellophane. Once opened, you should consume the contents within two days.

    Not a problem!


    Check out this article for:

  • The difference between pork rinds and cracklings
  • A recipe to make your own pork rinds at home


    Jonathan Christopher Roberts began learning butchery at the Monte Vista Market in 2000, after moving to California from his home state of Georgia.

    He had dropped out of high school at 16, began working in kitchens, and quickly realized that to be a better chef, he would have to learn butchery.

    As a kid growing up, his mom and grandparents always had gardens, and canned and preserved fruits and vegetables. But Jonathan lacked the same kind of early experience with meat.

    “After a couple of years as an apprentice metal sculptor,” he says, “I found myself in California, and shortly after moving I was breaking down sides of beef and whole lamb. I loved it.”

    You never know where the road will take you, but we hope that it will take us to Monterey, where we can have some of those great pork sandwiches.


    [1] A great moment in pork rinds: the creation of Beer Bacon Caramel Porkcorn (photos #1 to #4 © PigWizard.

    [2] Some like it hot—and they should head for the Sweet Heat Popcorn.

    [3] Thai Tea Caramel Porkcorn is another great innovation.

    [4] Use savory pork rinds as a salad garnish (photo © Culinary Vegetable Institute).

    [5] Use conventional pork rinds for food fun: in nachos, for example, or in this Pork Rind Pizza. Here’s the recipe from Step Away From The Carbs (photo © Step Away From The Carbs).



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