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Rudolph's Pork Rind recipes and more

Get a taste of our latest pork rind recipe and all-things-crunchy blog.

Add a Little Crunch to Your Grill

RudolphFoods-OriginalAndBBQ
Flame up flavor on the grill this Memorial Day with a new twist to your burger! Add your favorite Rudolph’s Pork Rinds to this Beefy Pork Rind Burger recipe and savor a flavor your taste buds will always remember. And if that’s not enough to fill your man-sized taste, crush up Rudolph’s Bold & Spicy BBQ Pork Rinds and use them as a seasoning! Grill on.

 
 

Beefy Pork Rind Burgers

 

Ingredients

RUD-BBQBeefyBurger

  • 1 1/2 pounds ground chuck (or other lean ground beef)
  • 1/2 cup Rudolph’s Pork Rinds—crushed
  • 1 large egg
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a large bowl, mix beef with pork rinds, egg, worcestershire sauce, salt and pepper. Divide into 4, form into patties and grill.

 
 
 

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Take Me Out to the Ballgame!

The crack of a bat and the crunch of a rind, two sounds a man never gets tired of. Baseball season is underway and no snack tastes better while watching the game than Rudolph’s Pork Rinds. Don’t strike out with high-carb snacks, score with an out-of-the-park favorite, Rudolphs Hot & Spicy Pork Rinds! Add ‘em to your wings in this recipe for a spicy kick that’s sure to be a homerun.

 

 

pork rind chicken wings

Rudolph’s Hot and Spicy Pork Rind Chicken Wings

  • • 3 bags of Rudolph’s Hot and Spicy Pork Rinds
  • • 3 lbs of fresh chicken wings
  • • 3 eggs

Directions

Crush one bag of Rudolph’s Pork Rinds at a time in your food processor until they are a fine crumb. Place the crumbs in bowl. In another bowl, beat 3 eggs. Dip the chicken wings in the eggs then coat with pork rind crumbs and fry until cooked. Remove and place on a paper towel to drain extra grease then layer them in a baking pan with your favorite hot sauce. Broil for 5 minutes to re-crisp and serve with blue cheese dressing and celery sticks.

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A Healthy Taste for Nutrition Month

This month we’re serving up a snack-food alternative! In honor of National Nutrition Month we’re reminding our rind lovin’ fans that all of your favorite Rudolph’s Pork Rinds have 0g carbs and 0g trans fat … because eating healthier doesn’t have to mean sacrificing taste. So for your next party, skip the potato chips with 15 grams of carbs and try the healthier choice … pork rinds of course! Try this easy Guacamole Dip – a perfect compliment to Rudolph’s Bold and Spicy BBQ Pork Rinds.

Ingredients

Guacamole Dip with Pork Rinds Recipe

  • 1 bag Rudolph’s Original Pork Rinds
  • 2 ripe avocados
  • 4–5 green onions, chopped fine
  • 1 small tomato, chopped fine
  • 1 teaspoon lemon juice
  • ¼ cup mayonnaise
  • Salt and Pepper to taste
  • Dash of hot sauce, optional

Directions

Mash avocados with a fork. Add finely chopped green onions and tomatoes. Blend with avocados. Add mayonnaise, lemon juice, salt, pepper, and hot sauce and mix well.

Serve with Rudolph’s Original Pork Rinds or Southern Recipe Hot & Spicy Pork Rinds!

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Snacking Since 1955

Rudolph's Original Pork Rinds

America loves to snack. In fact, almost all Americans admit to snacking daily. What are you snacking on? We betcha it’s pork rinds!

 

It’s National Snack Food Month, which means we’re celebrating with our favorite and most popular snack food, Rudolph’s Original Pork Rinds. This recipe has been in our family for more than five decades … we think you’ll agree nobody makes better tasting pork rinds. Looking for a perfect compliment to Rudolph’s Hot & Spicy Pork Rinds? Try this Fresh Tomato Salsa Dip … a delicious, low carb recipe that’s easy to make and sure to please your daily crunch.

 

 

 

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Pork Rind Appreciation Day is almost here … Are you ready for a pig skin party?!

 

 

Pork Rind Appreciation Day is Big Game Sunday. While everyone is gathered around the TV watching wild horses trying to outscore some angry sea birds, make sure your guests have a spread of pork rinds, pork cracklins, and pork rind inspired appetizers to enjoy … because nothing goes better with pig skin than pig skins.

 

To make planning your party a snap, here are a few of our favorite gameday recipes:

 

Bean Beer Dip

 

Hot and Spicy Pork Rind Chicken Wings

 

Luau Pig Poppers

 

Chicharrones Quesadillas

 

 

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Add a Little Crunch to Your Holidays!

Is your Ho, Ho, Ho turning into Ho, Ho, Hum? Then we’ve got a few tips to put a little crunch back into your Holidays.
 
1. Skip the string of popcorn around the tree. Beef it up (or should we say, pork it up) with a string of Rudolph’s Original Pork Rinds. For added color, alternate every other rind with a Southern Recipe Hot & Spicy Pork Rinds. Just be aware that Santa may oblige your decorations while visiting.
 

2. The stockings are hung by the chimney with care? Not if you stuff them with assorted OnYums, Rudolph’s Cracklins and our newest Cheesy Jalapeño Curls. Save the fuzzy socks and this year make your stockings man-sized!

 
3. Leaving cookies for Santa is so 1800’s. Leave a plate of Rudolph’s Chocolate Covered Pork Rinds and the old Jolly One just might give you what you have been wishing for … Rudolph’s Pork Rind Pellets! There’s nothing fresher than popping your own rinds Christmas morning!
  

Ingredients

Rudolph Foods Chocolate Covered Pork Rinds

  • 1 bag of Rudolph’s Original Pork Rinds
  • 12 oz. of your favorite premium chocolate chips

Directions

Set up a double boiler: Heat a large saucepan filled with water over high heat; once it boils, reduce heat to a simmer. Set a heat resistant bowl on top of the simmering water. Add your chocolate and stir until completely melted.

Cover two sheet pans with wax paper. Dip each Rudolph’s Pork Rind into the melted chocolate, turning if necessary to coat the rinds on all sides. Shake well to remove extra chocolate, and transfer to the lined sheet pan. Repeat with entire bag of Rudolph’s Pork Rinds.
  

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Make This Thanksgiving … Crunch-giving!

Get ready for a crunch-tastic holiday get-together with Rudolph’s Pork Rinds! This year we’re here to help you add a little crunch to your dinner table with a few of our family’s favorite pork rind recipes. Change up your traditional Green Bean Casserole by topping it off with the bold onion flavor of Rudolph’s OnYums … Go ahead, take a scoop full and pass the plate! But no Thanksgiving meal would be complete without the stuffing … Rudolph’s Hot & Spicy Pork Rind Stuffing!  What pork rind recipes are you adding to your meal this holiday?

Rudolph’s OnYums Green Bean Casserole
INGREDIENTS:
1 can (10 3/4 ounces) Condensed cream of mushroom soup
4 cups Green beans, cooked
1/8 tsp. Pepper
½ cup Milk
1 1/3 cups Rudolph’s OnYums pieces

 

DIRECTIONS:
Mix soup, milk and pepper in a 1 1/2–quart casserole dish. Preheat oven to 350 degrees. Mix beans and 2/3 cup of the Rudolph’s OnYums. Bake for about 25 minutes. Top with the remaining 2/3 cup Rudolph’s OnYums and bake about 5 more minutes, until OnYums are lightly browned. Serves 6.

 

TIP
This recipe is also delicious with pork rinds in place of the OnYums. Choose Rudolph’s Original Pork Rinds, BBQ Pork Rinds or for a Green Bean Casserole with a kick, try Rudolph’s Hot & Spicy Pork Rinds!
 

Rudolph’s Hot & Spicy Pork Rind Stuffing

INGREDIENTS:

1 3.75 oz bag of Rudolph’s Hot & Spicy Pork Rinds

10 slices of crusty white bread

2 Tbsp. Butter

1/2 large Onion, finely chopped

1 stalk Celery, finely chopped

1 Egg, lightly beaten

1 cup Chicken broth

2 tsp Garlic powder
 
DIRECTIONS:

Allow bread to sit for roughly 24 hours to become stale and crusty. Preheat oven to 325°F. Crush the bread and Rudolph’s Hot & Spicy Pork Rinds with a rolling pin. Place crumbs into a large mixing bowl. Melt the butter in a medium saucepan and cook onion and celery until soft and golden brown. Remove from heat and let sit. Mix the egg and chicken broth into your bread and pork rind crumbs. The mixture should be moist but not mushy. Mix in the onion and celery and toss. Press the mixture into a lightly greased baking dish. Bake 30-40 minutes in your preheated oven, or until the top is golden brown and crispy.
*Note for less of a kick, use Southern Recipe Original Pork Rinds.


 

 

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Celebrate Pork Rind Appreciation Day

with some pig skins and pigskins.

It’s that time of year again, tailgates, foam fingers and pig skins (the football kind) are in the air. We love celebrating the season with our favorite snack food (pork rinds, of course) and Pork Rind Appreciation Day! What better way to honor this day than with a chance for you to WIN $1,500 and a lot of pork rind prizes!

 

Play along here at RudolphFoods.com/PorkRindDay and vote for either team, Spicy or Smooth, for a chance to WIN. Team Spicy is lead by Super Bowl Champion, Dennis McKinnon and Team Smooth by Hall of Famer, Lem Barney.

 

Vote every day until January 7.

 

As an added bonus, when you purchase a bag of our pork rinds, a donation will be made to the Gridiron Greats Assistance Fund for retired NFL players in need of medical attention. A great contest and a great cause.

 

Remember, vote each day to increase your chances of winning!

 

 

 

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We ♥ Truck Drivers … And So Does Sirius

If you’re a fan of the Road Gorilla Radio on Sirius, you might have heard Rudolph’s brand on-air, professing our love for Truck Drivers and pork rinds … Those road warriors that bring virtually all of our food to our plates each and every day. We salute you Truck Drivin’ friends! Thank you for all you do!
 
Listen Here
 
 

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Cheese Bites Anyone?

Try these super low carb appetizers instead of pizza this Friday … You’ll stay true to your low carb diet (there are just 5 net carbs in the whole batch!) with ZERO GUILT. These are great when dipped into pizza sauce! Enjoy!

Ingredients

Mozzarella Cheese Bites
2 mozzarella string cheese sticks cut into 4 pieces each
1 oz Rudolph’s Original pork rinds (crushed to “smithereens” in the food processor)
2 Tbsp Parmesan cheese
1/8 tsp pepper
1/4 tsp Italian seasoning
Pizza sauce for dipping

Directions

Mix all together in a medium size bowl. Beat 1 egg in a small bowl.

Dip the cheese into the egg first and then into the Rudolph’s pork rinds, then dip back into the egg and then roll into the pork rind mixture again. Be gentle so the breading doesn’t fall off.
Deep fry in oil until golden brown. It only takes a minute or so.
 
 

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