Hear what Mike Willis has to say about why pork rinds need your vote.

Fayetteville, NC – 95.7 WKML Carolina – Best and Most Country – March 2011

Mike Willis on 95.7 WKML

LIMA, OH – February 4, 2011 –

Rudolph Foods, the world’s largest manufacturer of pork rinds and one of the world’s largest manufacturers of private and branded label snack products, announces a campaign for National Pork Rind Appreciation Day on the same day as The Big Game – this year falling on Sunday, February 6, 2011. The campaign has been created in an effort to help Rudolph Foods consumers celebrate pork rinds as a quirky and nostalgic snack that encourages family togetherness and tradition.

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The Frugal Military Wife – February 2011 -

Rudolph Foods, the world’s largest manufacturer of pork rinds just kicked off their year long campaign for National Rind Appreciation Day! For every vote for the day, the pork rind leader is donating 10 cents to the Wounded Warriors Family Support. Check it out at VotePorkRinds.com!! This is a wonderful cause to support and only takes a few seconds of your time! I have tasted Rudolph’s Pork Rinds and they are in fact YUMMY snacks!!

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La Jolla Light – February 2011 -

Ismael Pena’s family and friends consider him a “mini-celebrity.” They’ve even asked for the La Jollan’s autograph since he won the Pepe’s El Original Mi Amor Mi Chicharrones essay contest on Dec. 10, picking up a cool $3,500 prize.

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Progressive Grocer – February 2011 -

Close attention to authenticity, heritage and specific taste preferences is critical to winning over the increasingly influential base of Hispanic consumers.

The Shoppers Food and Pharmacy on Riverdale Road in New Carrolton, Md., and the Giant Food supermarket on Arliss Street in Silver Spring, about 12 miles away, have one important factor in common: They understand the need to serve a diverse customer base, including a large mix of customers of Hispanic heritage.

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LIMA, OH – TalkWithRonWilliams.com – February 2011 -

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1. How many grams of carbs are in one serving of pork rinds?

2. When was the first Rudolph Foods pork rind eating contest held?

3. What team did Rudolph Foods brand, Southern Recipe, sponsor at Punkin Chunkin 2010?

4. How many years has Rudolph Foods been loving and making pork rinds?

5. How many Weight Watchers points does one serving or pork rinds have?

6. If your sweet tooth is acting up, what Rudolph Foods product should you reach for?

7. What is the perfect dipping sauce for pork rinds?

8. Who said, “No man should be allowed to be President who doesn’t understand hogs.”?

9. During what war were pork rinds considered a delicacy?

10. Which of these is not a Rudolph Foods Product?

Answer key: a,a,b,d,c,d,d,b,a,d

Ingredients

• 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

Directions

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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Ingredients

• 1 Egg
• 3 Tbsp Shortening
• 1 1/8 C Buttermilk
• 1 1/4 C Cornmeal
• 2 Tbsp Sugar
• 1/4 C All-Purpose Flour
• 1/2 tsp Baking Soda
• 1 Tbsp Baking Powder
• 1 tsp Salt
• 1 C Rudolph’s Cracklins, crushed

Directions

Preheat the oven to 450 degrees. Grease a 9×9 inch square baking dish. In a medium bowl, mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklin’s. Pour the batter into the prepared baking dish. Bake for 25 to 30 minutes in the preheated oven, until center is set and the top is slightly brown.

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Ingredients

• ½ C Pepe’s Chicharrones, finely crushed
• 4 C Warm Mashed Potatoes
• 1 Tbsp Shortening
• 1 Egg, beaten
• 1 C All-Purpose Flour
• Salt to taste
• 2 Tbsp Vegetable oil for pan-frying

Directions

Stir the lard and egg into the warm mashed potatoes until thoroughly incorporated. Combine crushed pork rinds with the flour, and stir into potatoes. Season to taste with salt if necessary. Form into golf ball-sized pieces on a lightly-floured surface, then press to form into disks about 3/4-inch thick.
Heat the vegetable oil in a large skillet over medium heat. Fry the chapaleles on both sides until crisped and golden brown, 4 to 5 minutes per side. Alternatively, they may be baked in a 375 degrees F (190 degrees C) oven until golden brown, about 25 minutes.

Eat with your favorite Rudolph Pork Rinds.

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