Demystifying How Utz Fries Their Famous Pork Rinds

Crunchy, salty and oh so addicting – pork rinds are the perfect keto-friendly snack. And when it comes to satisfying crispiness Utz pork rinds have developed a cult following. But if you’ve ever wondered how exactly Utz fries their pork skins to achieve that signature texture and savoriness, you’re not alone.

Let’s explore the oil used for frying Utz pork rinds and what makes them so irresistible.

What Oil Does Utz Use for Frying Pork Rinds?

When I contacted Utz to ask what type of oil they use to fry their pork rinds, they confirmed:

Utz pork rinds are fried in the pork fat rendered from the pig skin itself

Rather than introducing external oils that could alter the pork flavor, Utz has perfected a method of recycling the natural fat within the pig skin to achieve the ideal texture and taste.

This explains why Utz pork rinds have such a clean, purely porky flavor. Frying the rinds in their own rendered fat allows the natural pork essence to shine.

How Are Pork Rinds Made?

To understand why frying in pork fat creates such incredible rinds, it helps to learn a bit about the general pork rind production process:

• Step 1 – Pork skin is collected from pork processing plants once the meat has been removed for cuts like pork chops or roasts.

• Step 2 – The skins are then washed thoroughly to remove any residual blood, bone dust or meat traces.

• Step 3 – Next the skins are dried to around 15% moisture content. This drying concentrates flavor and assists the frying process.

• Step 4 – The dried skins are fried in pork fat at temperatures of 365-375°F until puffed and crisp. The high heat causes the fat to render and the skin to bubble.

• Step 5 – Excess fat is drained off and the fried rinds are seasoned while still hot to make the flavors stick. Cooling sets the texture before final packaging.

So while the general steps are straightforward, producing light and crispy pork rinds versus tough leathery ones comes down to nuances like the frying oil and temperature.

Why Pork Fat Results in Superior Rinds

Pork fat, sometimes referred to as lard, contains around 45% monounsaturated fat. This high level of monounsaturated fat has a higher smoke point compared to polyunsaturated fats like vegetable and canola oil.

The high smoke point reaching 370-375°F gives pork fat an advantage when frying. The pork rinds can crisp up nicely without the fat burning and imparting off tastes.

Animal fats like lard also contain vitamins A, D and E, while the saturated fat composition makes the fried rinds more shelf-stable.

Recycling the pork skin’s own fat creates a self-contained “closed loop” system without wasting any part of the pig. The rendered fat climbs up into the skin, causing it to puff dramatically when fried.

Do Utz Pork Rinds Contain MSG?

MSG, or monosodium glutamate, has gotten a bad rap over the years. But current science shows no evidence that MSG is harmful or causes reactions in most people.

MSG is sometimes associated with artificial or heavily processed foods. But Utz pork rinds only contain real simple ingredients:

• Pork skins
• Pork fat (for frying)
• Salt
• MSG (in most varieties)
• Seasonings (e.g. chili lime, hot & spicy, barbecue)

So while Utz pork rinds do contain MSG, it’s not hiding within a list of unpronounceable chemicals. The MSG works synergistically with natural pork flavors to amplify the umami taste we crave.

Why Are Pork Rinds Suddenly so Popular?

Pork rinds have recently become trendy again thanks to diet trends like:

Keto/Low Carb/Paleo Diets

With 0g carbs and only calories from fat and protein, pork rinds perfectly suit low carb lifestyles. Crunchy rinds provide the satisfaction of salty, fatty snacks without disrupting ketosis.

Primal/Ancestral Eating Patterns

Following diets based on what our hunter-gatherer ancestors ate means focusing on whole, minimally processed foods including animal fats. Pork fat fits right in.

Increased Saturated Fat Acceptance

Attitudes towards foods high in saturated fat like pork skin are changing as more differentiate between industrial trans fats and natural animal fats like lard.

Quest for Crunchy Texture

The extremely crispy, rigid texture profile of fried pork rinds is unbeatable. The crunch factor makes them the perfect chip replacement.

Utz Pork Rinds Nutrition Facts

Here are the nutrition facts for a 1oz (28g) serving of plain Utz pork rinds:

• Calories: 90
• Fat: 8g (Saturated 5g)
• Carbs: 0g
• Fiber: 0g
• Protein: 5g
• Sodium: 380mg

So while high in sodium, pork rinds are actually a nutrient-dense, high-protein snack thanks to the pork meat. Compare that to potato chips, which pack in way more fat for the same serving size and calories.

Tips for Buying and Eating Utz Pork Rinds

• Look forbags or tubs with few broken rinds at the bottom. This indicates higher quality and less crumbling.

• Microwave rinds for 15-30 secs to restore crispiness if they’ve gotten soft after opening.

• Store pork rinds at room temp in a sealed container vs pantry to maintain optimal freshness.

• Crush rinds up to make crunchy coatings for chicken, fish or chops.

• Dip rinds in dips, cheese sauces, or guacamole for extra flavor.

• Use rinds as a substitute for croutons on salads.

With their popularity showing no signs of waning, Utz pork rinds fried in their own pork fat offer the perfect combination of rich flavor, indulgent texture and ketogenic eating. Get on the crispy pork skin bandwagon and discover why these addicting rinds are a staple in so many pantries!