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The Real Tasty Big Crunchy Blog

It’s National Grilled Cheese Month!

Happy National Grilled Cheese Month! This delicious treat has more to it than you might think. No rind-lovin’ man is gonna settle for a dainty tea sandwich! Who says you have to stop at one slice of American cheese? Why even bother using the traditional frying pan? It’s time we take a stand … for a stand out food and its crunchy pork rind sidekick! Check out our grilled cheese sammy that’s a not-so-lean, mean, appetite hunger-crushing machine!

Rudolph’s Pork Rinds invite every rind-lovin’ man to challenge the ordinary. Here’s one grilled cheese recipe that donut and pork rind lovers everywhere will melt for!

Rudolph's Original Pork Rinds and Rudolph's Pork Rinds Grilled Cheese
Grilled Cheese and Pork Rind Donut
Your favorite type of cheese
Rudolph’s Original Pork Rinds

Fire up the grill! Use a bread knife to cut your donut in half lengthwise, creating two slices. Flip them inside out and lay them sliced side up on a plate. Spread both pieces with softened butter.
Build your sandwich by placing one slice of donut, butter side down, on your hot grill. Layer cheese, pork rinds, and the remaining donut half. Cook until browned and cheese is melted.

Crunch through National Nutrition Month

Happy National Nutrition Month! If you’re a passionate pork rind lover, we’ve got the facts and figures to make you feel even better about indulging in your favorite snack.


All Rudolph’s Pork Rinds fans know that these crispy bites of goodness are maxed out in protein. With 17 grams in each serving, they’re a great way to end a work out and repair muscles, cartilage, and tissues. But did you know that pork rinds, by nature, are also rich in gelatin? Gelatin, an animal protein, is high in glycine, which promotes sleep, helps to ease joint pain, and contains easy to digest calcium that can help support healthy bones.

Rudolph's Pork Rind Salmon Cakes Recipe
This month, if you’re looking for a way to splurge at dinner time without ruining a day of healthy eating, give Lorrie’s Famous Pork Rind Salmon Cakes a taste. Combine the benefits found in pork rinds with the heart-healthy omega-3 fatty acids found in salmon and you’ve got yourself a powerhouse meal!


Add a Little Cold Weather Crunch

We’re just about ready to celebrate every green blade of grass on the baseball diamond. If the cold weather is getting to you, here’s one crunchy rind remedy that you’ll want to hold onto: Pork Roll Ups.
Between the stick-to-your-ribs pork cutlets and the savory taste of Rudolph’s Pork Rinds, this low-carb main dish will make your mouth water. Did we mention that there’s sausage too? Ok, now we bet your mouth is watering! See you on the ball field!


Add a Little Crunch to Your Grill

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




  • 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


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


Pork Rind Chicken Kiev

You may have tried Chicken Kiev, but we bet you haven’t tried it southern fried! We’ve taken this traditional Russian favorite and made it even better by using Southern Recipe Pork Rinds. Want to step up the heat? Try the Hot & Spicy Pork Rinds … It’s sure to warm up your plate.


Rudolph Foods Chicken Kiev

    • 4 large chicken breasts — boneless
    • 1 egg—beaten

    Garlic Butter

    • 1/4 cup butter—softened
    • 1 tablespoon parsley
    • 1/8 teaspoon garlic powder

    “Bread” crumbs

    • 1 1/2 ounces Southern Recipe Pork Rinds
    • 2 tablespoons Parmesan cheese
    • 1 teaspoon oregano
    • 1 teaspoon parsley
    • 1 pinch garlic powder


    Mix garlic butter ingredients (butter, parsley, and garlic powder) in a small bowl. Chill in freezer for 15 minutes. Crush pork rinds finely. Combine crushed pork rinds with other “bread” crumbs ingredients (Parmesan cheese, oregano, parsley, and garlic powder). Flatten chicken breasts, either by rolling between sheets of wax paper or pounding with a tenderizer mallet. Remove garlic butter from freezer. Place a piece of garlic butter (shaped into a small “stick”) in center of each flattened chicken breast (divide garlic butter evenly between chicken breasts). Roll up chicken breasts with garlic butter in the center. Dredge rolled up chicken breasts. Dip in or brush with egg and roll in “bread” crumbs. Use toothpicks to hold rolled chicken breasts together. Either fry the chicken until cooked or place seam–side down on a buttered baking sheet (with sides) and bake uncovered at 425°F for 40 minutes.



Rudolph’s Hot and Spicy Pork Rind Chicken Wings

  • 8 bags of Rudolph’s Hot and Spicy Pork Rinds
  • 3 lbs of fresh chicken wings
  • 4 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 4 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.

submitted by Stephanie S. Mastic Beach, NY




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Lorrie’s Famous Pork Rind Salmon Cakes


Deep Fried Walleye with Pork Rind Fish Batter

  • 2 cups crushed Rudolph Hot & Spicy Pork Rinds
  • 1 can (14.75 oz) Salmon
  • 4 – 5 Eggs
  • Dried onion bits to taste


Mix together and let sit awhile. Make patties and fry in half soybean oil and half coconut oil (or fresh lard). You need oil with a lot of saturated fat or they will be greasy. Drain on a cake cooler and sprinkle with parmesan cheese. Enjoy!

Submitted by Lorrie M. Orlando, FL

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All Protein Meatloaf


  • 1 1/2 lb Ground Beef
  • 1 Tbsp Worcestershire sauce
  • 4 oz Tomato sauce
  • 1/3 C Southern Recipe Pork Rinds, crushed
  • 2 Eggs
  • 2 1/2 Tbsp Chili Powder
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Pepper seasoning


Preheat the oven to 375 degrees F. In a large bowl, mix together the ground beef, Worcestershire sauce, tomato sauce, crushed pork rinds and eggs. Season with chili powder, garlic salt, and garlic pepper. Mix until well blended. Form into a loaf, and place into a greased loaf pan. Bake, uncovered for 35 to 40 minutes in the preheated oven. Let stand for at least 5 minutes before slicing and serving.

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Rudolph’s Pork Rind Encrusted Catfish


Pork Rind Encrusted Catfish

  • 1 lb. Catfish filet*
  • 2 eggs
  • ½ cup milk
  • ½ cup ground or chopped Rudolph’s Original Pork Rinds
  • ½ cup any fish breading
  • Vegetable oil for frying


Mix eggs and milk together. In a separate bowl, combine Rudolph’s Original Pork Rinds and fish breading. Dip pieces of fish in milk/egg mixture and then coat with the breading mixture. Deep fry until golden brown.

*You can replace the catfish with boneless chicken breast. That’s delicious too!

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Makaha Ceviche Tostada

Makaha Ceviche Tostada


  • 2 6" White Corn Tortillas
  • 4 oz. Tilapia Ceviche
  • 2 oz. Hass Avocado, diced
  • ½ oz. Pepitas, toasted
  • 2 oz. Romaine Lettuce, sliced
  • 1½ oz. Mango, diced
  • ¾ oz. Fried Pork Rinds
  • ¾ oz. Pineapple, diced


Fry 6" White Corn Tortillas in a 350° fryer until golden brown. Place Tilapia Ceviche on a tostada. Garnish with avocado, mango, pineapple, pork rinds, pepitas and lettuce. Repeat with top layer.

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