Pork rind (known in the United Kingdom as pork scratchings, as a room-temperature snack, or crackling, served hot as part of a meal, and in Australia and New Zealand as pork crackle/crackling) is the fried or roasted skin (rind) of a pig. Frying melts most of the fat from the pork rind. Uncooked pork rind may be used as a fishing bait, or cooked with beans or stewed vegetables or in soups.
Chunks of cured pork skins are deep-fried and puffed into light, irregular curls, and often seasoned with chili pepper or barbecue flavoring.
Microwavable pork rinds are sold which are microwaved in bags that resemble microwave popcorn (although not exhibiting the popping sound) and can be eaten still warm. Pickled pork rinds, on the other hand, are often enjoyed refrigerated and cold. Unlike the crisp and fluffy texture of fried pork rinds, pickled pork rinds are very rich and buttery, much like foie gras.