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The Real Tasty Big Crunchy Blog

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


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.

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.


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


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!

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.




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



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!


Rudolph Foods Chocolate Covered Pork Rinds

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


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.

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
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


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.


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


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

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.



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 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!




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!


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


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.

Truck Driver Appreciation & Pork Rinds

The noble truck driver. Their tireless dedication helps put food on our table each and every day. And it’s just one reason why we’re celebrating this respected profession by giving them a chance to win $1,500. Help us celebrate … if you know of a truck driver, tell them to enter our Truck Driver Appreciation Contest today! And if you’re looking for an authentic truck driver treat, try this Taco Bean Dip and Pork Rinds recipe. It’s definitely easier than doing the long haul through the Smoky Mountains.


Rudolph Foods Taco Bean Dip and Pork Rinds

  • 1 pkg Taco Seasoning
  • 1 lb hamburger
  • 1 lb sharp grated cheddar cheese
  • 4 green onions sliced
  • 1 8oz can of refried beans
  • 1 bag of your favorite Rudolph’s Pork Rinds


Make taco filling as directed on package. Add beans and mix well. Pour into small (7″x11″) dish. Bake at 350 degrees, until hot. Sprinkle cheese over top, return to oven until cheese melts. Sprinkle with Pork Rinds and serve with your favorite Pork Rinds.


Rudolph’s Fresh Tomato Salsa with Pork Rinds

We’ve got an easy and low carb snack for spring. Bring Rudolph’s Fresh Tomato Salsa to any Bar-B-Q or picnic and you’ll be the hit of the party! Don’t forget the best part … grab a bag of any flavor of Rudolph’s Pork Rinds.


Rudolph Salsa and Pork Rinds

  • 5 ripe plum tomatoes, chopped
  • 3 green onions, chopped
  • 1⁄2 small red onion, chopped
  • 1⁄4 cup snipped fresh cilantro
  • 1 clove garlic, minced
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1/8 tsp. black pepper
  • 1 bag of Rudolph’s Pork Rinds



Combine all ingredients and chill at least 1 hour before serving. Can be stored refrigerated for up to two days. Serve with Rudolph’s Pork Rinds.  


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