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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.

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.


rudolphporkrindsalsa Rudolphs Fresh Tomato Salsa with 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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Pork Rinds and The Big Game

We had the opportunity to go to New Orleans for the Big Game, and we had a blast. We hung out with former Gridiron Greats like Dennis McKinnon and Mike Ditka and talked about the good ol’ pig skin … all while enjoying the crunch of Rudolph’s and Southern Recipe pigskins of course! All because of you, our great fans, we were able to reach our donation goal of $10,000 to Gridiron Greats Assistance Fund and for Pork Rind Appreciation Day. Check out some of our photos!

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Celebrate Pork Rind Appreciation Day With Us.

Last year, thousands of pork rind lovers voted to make sure that the Sunday of the BIG GAME was also recognized as Pork Rind Appreciation Day!
NewOrleansSuperDomeSuperBowl Celebrate Pork Rind Appreciation Day With Us.
This year, we’re supporting Gridiron Greats … An organization that helps former pro football players who have life-threatening injuries as a result of playing football, but also have no insurance – it’s a heart-breaking challenge. That’s why, for every bag of Rudolph Foods family of brands’ snacks purchased, we’ll donate 10¢ to this organization.
We’re excited to meet up with former football greats at An Exclusive Evening with Ditka and Friends in New Orleans (yes, right before the Super Bowl). We will be handing out pork rind snacks and listening to old football stories …. Think of it as eating pig skins before watching the pigskin. We’ll be sure to tweet and post photos on Facebook … So check them out now!


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Rudolph’s Peanut Butter Pork Rind Bars

We’ve just made our Original Pork Rinds a little sweeter. These unique Peanut Butter Pork Rind Bars use just the right amount of sugar and spice to jump start your holidays.

  • 1 Bag (5 oz) Rudolph’s Original Pork Rinds, crushed
  • 8 oz chocolate chips
  • 3/4 cup peanut butter



Melt together chocolate chips and peanut butter over low heat. Crush Rudolph’s Pork Rinds. Remove chocolate and peanut butter from heat and stir in crushed pork rinds. Spread into a 9×13 pan and chill until hardened. Cut into squares and serve.

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Rudolph’s Chocolate Covered Pork Rinds

Just in time for Halloween, it’s Rudolph’s Chocolate Covered Pork Rinds. There’s nothing scary about combining chocolate and rinds. Try this easy rind treat at your next party … Nothing could be sweeter.


chocolatecoveredporkrinds Rudolphs 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.



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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.


chickenkiev Pork Rind 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.



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Bean Beer Dip with Pork Rinds

The pig skin season is finally here and there’s no better tailgating combination than football, beer, cheese and of course pork rinds! Our hefty rind crunch adds the extra punch to tackle your man-sized hunger. Try Sweet BBQ or Hot & Spicy Pork Rinds to kick up the rind flavor.


  • 18 oz. cream cheese; softened
  • 8 oz. Cheddar Jalapeno pepper cheese; cubed or Velveeta
  • 1/3 cup beer
  • 1 cup black beans; drained and rinsed
  • 1/2 cup Sliced onions
  • 1/2 cup Chopped tomatoes
  • 1 bag of Your Favorite Rudolph Foods Pork Rinds


Heat over low heat in a medium saucepan, to cook cream cheese, pasteurized cheese and beer, until melted and smooth. Stir in the beans, onions and tomatoes. Heat until warm. Makes 3 1/2 cups. Enjoy with your favorite Rudolph Pork Rinds.




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Rudolph’s Sweet Pork Rinds Delight


cinnamonsugarporkrinds Rudolphs Sweet Pork Rinds Delight

  • 6 ounces Rudolph’s Original Pork Rinds
  • 2 tablespoons ground cinnamon
  • 4 tablespoons powdered sugar
  • 1/4 cup and 2 tablespoons butter, melted


Place Rudolph’s Original Pork Rinds in a large baking dish. In a small bowl, stir together the cinnamon and powdered sugar. Drizzle melted butter over the pork rinds while shaking the dish to evenly distribute the butter on all sides of the pork rinds. Sprinkle with the cinnamon and sweetener, stirring to coat evenly. Serves 6


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Hey Truckers, What’s Your Favorite Pork Rind Dish?


Truckers who cross the nation are sure to build up quite the appetite! Fillin’ up is as easy as putting gas in the tank with Rudolph’s recipes.


For truckers who like to pack the heat, (spicy, that is) Rudolph’s Hot and Spicy Pork Rind Chicken Wings are a great hot or cold meal. The drivers we talked to at the Expedite Expo, in Ohio, would surely agree!


What’s cookin’ in your truck? We love seeing our drivers eating well out there on the road! WHBF-CBS4 in Illinois, KFVE-K5 in Hawaii and Tucson News Now have been buzzing about our pork rind lovin’ truckers. Send us your favorite over the road recipe and if we highlight it, we’ll send you some prizes!



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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

tenders1 150x150 Rudolphs Hot and Spicy Pork Rind Chicken WingsCrush 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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