Are Fried Pork Skins Processed? The Truth Behind the Snack

November 7, 2025 •

4 min read

According to the NOVA classification system, most commercially produced fried pork skins are classified as ultra-processed foods. Are fried pork skins processed? The truth is that this crispy, beloved snack undergoes a significant manufacturing journey that transforms it from a simple ingredient into a complex, ready-to-eat product.

Quick Summary

Answering the question of whether fried pork skins are processed requires understanding their manufacturing process. While starting from a natural ingredient, store-bought pork rinds undergo boiling, scraping, dehydrating, and deep-frying, often with added seasonings and preservatives, placing them in the highly or ultra-processed category.

Key Points

Yes, fried pork skins are processed: Commercially produced pork rinds are considered ultra-processed foods due to the extensive manufacturing involved, including boiling, dehydrating, and deep-frying.
Check the ingredient list: Store-bought varieties often contain artificial flavors, preservatives, and high levels of sodium, which contribute to their ultra-processed status.
It depends on how they are made: The degree of processing varies. Homemade pork rinds, prepared with just skin, salt, and oil, are less processed than their store-bought counterparts, which often contain more additives.
Read nutritional labels carefully: The sodium and saturated fat content in many commercial pork rinds is high and can have negative health implications, such as increasing blood pressure and cholesterol.
Not a nutritional powerhouse: Despite being a low-carb, high-protein snack, pork rinds lack significant amounts of essential vitamins, minerals, and fiber, making them nutritionally inferior to whole food snacks.
Enjoy in moderation: Due to their processing and high fat and sodium content, consuming fried pork skins infrequently and in small portions is recommended.

Understanding What Makes a Food Processed

Before answering if fried pork skins are processed, it's essential to define what "processed food" actually means. In the broadest sense, processing is any method that alters a food from its natural state, such as washing, cutting, or freezing. However, the degree of processing is what truly matters for nutritional impact. The NOVA classification system categorizes foods into four groups based on their level of processing:

Group 1: Unprocessed or Minimally Processed Foods. These are foods straight from nature with minor alterations that don't add ingredients, like fresh fruit, vegetables, nuts, or eggs.
Group 2: Processed Culinary Ingredients. These are derived from Group 1 foods through processes like pressing or milling, and include items such as salt, sugar, and oils.
Group 3: Processed Foods. This includes relatively simple products made by combining Group 1 and 2 ingredients, like canned vegetables, cheese, or fresh bread.
Group 4: Ultra-Processed Foods. These are industrially manufactured foods typically made from substances extracted from whole foods, often with added preservatives, flavor enhancers, and artificial ingredients.

The Journey from Pig Skin to Snack

The manufacturing process of fried pork skins, also known as pork rinds or chicharrónes, is what qualifies them as a highly or ultra-processed food. The steps are far more involved than simply frying the skin.

How Commercially Sold Pork Rinds are Made

Preparation: The process begins by boiling the raw pork skin to soften it and render out some of the fat.
Scraping: Once cooled, any remaining excess fat is scraped from the skin to isolate the outer layer.
Dehydration: The cleaned skin is then cut into small pieces and dehydrated slowly at a low temperature, often for many hours. This step is critical for achieving the final crispy, puffed texture. During this stage, the skin shrinks and becomes brittle.
Deep-Frying: The dehydrated pieces are then plunged into hot oil, which causes the small amount of trapped moisture to turn to steam, making the skins puff up into their characteristic airy and crunchy form.
Seasoning and Packaging: After frying, the rinds are seasoned, often with high levels of sodium and artificial flavor enhancers like MSG. Finally, they are packaged for sale, ready to be consumed immediately.

Table: Pork Rinds vs. Minimally Processed Snacks


Feature	Fried Pork Skins (Store-Bought)	Minimally Processed Snack (e.g., roasted nuts)
Processing Level	Ultra-Processed	Minimally Processed
Manufacturing Steps	Multiple steps including boiling, scraping, dehydrating, and deep-frying.	Simple steps, like roasting or salting.
Key Ingredients	Pork skin, salt, artificial flavors, preservatives, added oil.	Whole nuts, minimal salt.
Sodium Content	Often very high, can be up to half a daily intake per serving.	Generally low to moderate, depending on seasoning.
Nutritional Profile	High in protein and fat, but low in fiber and many vitamins/minerals.	Contains fiber, healthy fats, vitamins, and minerals.
Health Concerns	Linked to high sodium intake, potential for unhealthy additives, and high in saturated fat.	Generally heart-healthy when consumed in moderation.

The Health Considerations of Processed Fried Pork Skins

Because fried pork skins are classified as an ultra-processed food, their nutritional profile warrants careful consideration. While they are a popular keto-friendly, low-carb snack, that does not automatically make them a healthy choice.

Potential Health Drawbacks

High Sodium Content: Many commercial brands are loaded with sodium, which can contribute to high blood pressure and an increased risk of heart disease.
High Saturated Fat: As a fried product, pork rinds are high in saturated fat, which can raise LDL ('bad') cholesterol levels.
Additives and Enhancers: Store-bought versions often contain flavor enhancers like MSG, along with artificial colors and preservatives, which many people prefer to avoid.
Lack of Vitamins and Minerals: Unlike unprocessed or minimally processed snacks, pork rinds offer very little in the way of essential vitamins, minerals, or dietary fiber.

Minimizing the Downside: Choosing and Preparing Pork Rinds

For those who enjoy the occasional pork rind, it is possible to minimize some of the negative health impacts. First, moderation is key; consuming them in small, infrequent portions is recommended. Second, careful selection is important. Reading nutritional labels to find brands with lower sodium and fewer additives is a smart strategy. Some producers offer "cleaner" versions made with just pork skin and salt. Lastly, preparing your own pork rinds at home puts you in complete control of the ingredients and cooking method, eliminating preservatives and allowing for low-sodium seasoning.

Conclusion: A Processed Snack Best Enjoyed in Moderation

In conclusion, fried pork skins are indeed a processed food, and in most commercially available forms, they are considered ultra-processed due to the extensive manufacturing steps involved. While they offer a zero-carb, high-protein snack option, they also come with a high saturated fat and sodium content and often contain additives. The key to including them in a healthy diet is to do so mindfully and in moderation, balancing their consumption with nutrient-dense, whole foods. Choosing brands with minimal ingredients or preparing them at home can offer a healthier path to enjoying this crispy classic.

How to make minimally processed pork rinds at home

Making your own pork rinds is a straightforward process that allows you to control all the ingredients:

Boil: Boil strips of raw pork skin until tender.
Scrape: Remove excess fat and chill.
Dehydrate: Dry the skin pieces at a low temperature in an oven or dehydrator until brittle.
Fry: Deep-fry or bake the dehydrated pieces until they puff up.
Season: Season with a minimal amount of salt or spices while still hot.

This method bypasses the additives and high sodium levels found in most store-bought versions, providing a more natural, though still calorie-dense, snack. The process demonstrates the stark difference between a simple, home-cooked approach and industrial ultra-processing.

Frequently Asked Questions

No, commercially sold pork rinds are not considered a minimally processed food. The extensive manufacturing process, which includes boiling, dehydrating, and deep-frying, along with added seasonings, places them in the ultra-processed category.

The terms are often used interchangeably, but there can be subtle differences. While pork rinds typically consist of only the puffed, fried pig skin, chicharrónes can sometimes include a layer of meat or fat still attached to the skin.

This depends on your definition of healthy. Pork rinds are often lower in carbs and can have fewer calories and fat per serving than potato chips, but they are also typically much higher in sodium and saturated fat, and offer less nutritional variety.

Yes, making pork rinds at home allows for a less processed product. By controlling the ingredients, you can avoid the artificial flavors, preservatives, and excessive sodium found in many commercial versions.

Yes, but moderation and balance are key. While some processed foods like canned beans can be part of a healthy diet, ultra-processed options should be limited and consumed in smaller portions to reduce intake of high sodium, saturated fat, and additives.

Potential health risks include elevated blood pressure due to high sodium intake, increased LDL cholesterol from saturated fat, and overall weight gain associated with a diet high in ultra-processed snacks.

The NOVA system is a method for classifying foods into four groups based on the nature, extent, and purpose of the industrial processing they undergo. It helps to distinguish between minimally processed items and ultra-processed products.