Dill Pickle Pork Rinds - 1.75 oz

Pork King Good didn't start as a manufacturer — they started as one of The Porkie Company of Wisconsin's biggest customers, ordering enough of their own inventive flavors that in May 2022 they bought the 74-year-old factory outright. That makes Pork King Good the only woman-owned pork rind snack manufacturer in the country, running the same fryers and rendered-pork-fat recipes that have been in Wisconsin since 1948.

This 1.75 oz bag is their Dill Pickle Pork Rinds: fried chicharrones cooked in the company's own rendered pork fat, then hit with a tart, vinegar-bright dill seasoning built to taste like an actual pickle spear, not a vague approximation. Zero grams of total carbohydrate per serving, high in protein, and gluten-free without needing a disclaimer — pork rinds simply don't contain gluten to begin with.

Keep the bag sealed and stored in a cool, dry pantry away from direct heat and sunlight to hold onto the crunch. Suited for keto, paleo, low-carb, and gluten-free eating patterns, and made without artificial colors or flavors — just rendered pork fat, salt, and a pickle-forward spice blend.

Ingredients: Pork Rinds (Cooked In Pork Fat), Salt, Sodium Diacetate, and Spice Extractives.

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Common Questions

How do these pork rinds compare nutritionally to a conventional bag of potato chips?
A standard 1 oz serving of potato chips runs about 160 calories, 10 grams of fat, 15 grams of carbohydrate, and only 2 grams of protein. A comparable 1 oz serving of fried pork rinds like these comes in around 155 calories, 9 grams of fat, 0 grams of carbohydrate, and roughly 17 grams of protein. The practical difference is the macro ratio: potato chips are a carbohydrate-and-fat snack, while pork rinds are a protein-and-fat snack with no starch at all. For anyone counting carbs or watching blood sugar response, that's a 15-gram swing per serving with almost nine times the protein.

What does sodium diacetate actually do in the ingredient list?
Sodium diacetate is a salt derived from acetic acid — the same acid that gives vinegar its sourness — and it functions here as a mild preservative that inhibits mold and bacterial growth on the fried skin. It also happens to carry a natural tang, which is part of why it works so well in a dill pickle seasoning: it reinforces the vinegar-forward flavor rather than fighting it. It's used in small percentages, well below the levels the FDA classifies as GRAS (generally recognized as safe) for food preservation. You won't find it in unflavored pork rinds as often, but it shows up frequently in vinegar- or pickle-style snack seasonings for exactly this dual reason.

Do these fit keto, paleo, and carnivore eating patterns?
Yes, on all three, though the fit is strongest for keto and paleo. At 0 grams of carbohydrate and roughly 17 grams of protein per ounce, they slot cleanly into a ketogenic macro target built around minimizing carbs while keeping fat and protein high. For paleo, the ingredient list — pork rinds, salt, sodium diacetate, spice extractives — contains no grains, legumes, sugar, or seed oils, which is the core paleo filter. Carnivore eaters generally accept them too, since the base product is rendered pork fat and skin, though the sodium diacetate and spice extractives are technically non-animal additives some strict carnivore followers choose to screen out.

How are pork rinds usually worked into meals beyond eating them straight from the bag?
They hold up well as a stand-in for other salty snacks alongside a sandwich or burger where you'd normally reach for chips. A handful scattered whole over a Cobb salad or deviled eggs adds crunch in place of croutons without adding any carbohydrate. They also pair naturally with cold dips — ranch, pimento cheese, guacamole — the same way you'd use a tortilla chip, since the fried texture holds up to scooping. Because the dill flavor is already built in, they work particularly well next to a burger or alongside a charcuterie board where a pickle-forward note complements fattier meats and cheeses.

What do the keto, paleo, and gluten-free labels on this bag actually verify?
These are third-party diet-compliance certifications, meaning an outside body reviewed the ingredient list and manufacturing process against a defined standard rather than the company simply self-declaring it. The gluten-free certification confirms testing below the FDA's 20 parts-per-million threshold, though pork rinds made from just pork skin, fat, and salt wouldn't contain gluten to begin with. The keto and paleo certifications verify the absence of added sugars, grain derivatives, and non-compliant additives. You can cross-check any of these against the certifying body's public database using the lot or product code on the bag if you want independent confirmation beyond the label itself.

What makes Pork King Good different from other pork rind brands on the shelf?
Pork King Good is the only woman-owned pork rind manufacturing business in the United States, a distinction that came from an unusual path: the company started as one of its own supplier's biggest customers before buying that 74-year-old Milwaukee factory outright in May 2022. That means the fryers, the rendered-pork-fat process, and much of the recipe lineage running today trace back to 1948, rather than being outsourced to a co-packer. The dill pickle seasoning on this bag was one of the flavors the company was already known for as a customer before it became the one running the plant, which is part of why the flavor is built to taste like an actual pickle rather than a generic seasoning dusted on top.