Onion & Sour Cream Pork Rinds - 1.75 oz
Pork King Good
$3.99
Below are the available bulk discount rates for each individual item when you purchase a certain amount
- Buy 4 - 7 and get $3.50 off
- Buy 8 - 23 and get $3.12 off
- Buy 24 or above and get $2.71 off
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Pork King Good
Onion & Sour Cream Pork Rinds - 1.75 oz
Pork King Good is the only woman-owned pork rind manufacturer in the United States — a title it earned in May 2022 when the company bought outright the 74-year-old Wisconsin plant that had been frying its flavors since 2018. This batch leans hard into the onion (it's right there first in the name for a reason), fried in the company's own rendered pork fat and finished with real parsley flakes and a lactic-acid tang instead of a flavor-lab dust.
- Set it out on a cheese board, next to a bowl of dip, or alongside a cold drink — the onion-forward, tangy sour cream profile holds its own next to cured meats and pickles.
- Fried in small batches at the same Wisconsin plant Pork King Good now owns outright, using its own rendered pork fat rather than a shared co-packer's fryer.
- Zero grams of total carbohydrates per serving, keto and paleo-friendly, gluten-free by nature — built for anyone counting macros, not corners.
Pork King Good didn't start as a manufacturer — it started as one of the biggest customers of a 74-year-old Wisconsin pork rind plant, buying so much product on the strength of its flavor lineup that in May 2022 it bought the company. That makes this bag the product of a woman-owned business that now controls its own frying, its own fat rendering, and its own recipe book, generations deep.
The Onion & Sour Cream rinds are built around a heavy onion hit up front — the brand names it first for a reason — balanced against a tangy dairy finish from real nonfat dry milk and a lactic-acid kick instead of an artificial sour-cream powder. Each bag is fried in the company's own rendered pork fat, not a shared industrial fryer, and seasoned with onion powder, salt, and parsley flakes.
Every serving carries 0 grams of total carbohydrates, a fact Pork King Good puts front and center because it means this bag fits a strict keto or paleo macro count without asterisks. There's no starch-based filler doing the work other snack categories rely on to bulk out a bag — it's pork rind, fat, and flavor.
Set it out on a snack board next to cured meats and pickles, pair it with a cold beer, or keep a bag in the desk drawer for a savory, zero-carb alternative to chips or pretzels. It's shelf-stable — no refrigeration needed — so it travels well for road trips, tailgates, or a lunch bag.
Gluten-free, keto, and paleo-friendly, and made by the only woman-owned pork rind manufacturer in the country. Store in a cool, dry place.
Ingredients: Pork Rinds (Cooked in Pork Fat), Nonfat Dry Milk, Onion Powder, Salt, Lactic Acid, and Parsley Flakes.
This product contains milk ingredients.
Common Questions
How does the carb and protein count in this bag compare to a regular bag of chips or pretzels?
A 1.75 oz bag of Onion & Sour Cream pork rinds carries 0 grams of total carbohydrate and roughly 17 grams of protein, compared to a same-size bag of potato chips that runs about 15 grams of carbohydrate and 2 grams of protein, or pretzels at closer to 23 grams of carbohydrate with 3 grams of protein. The difference comes down to what each snack is made from: potato chips and pretzels are built on a starch base (potato or wheat flour), while this bag is fried pork skin with almost no residual starch. That swap is what lets this product sit at 0g net carbs without any sugar alcohols or fiber-count tricks doing the work.
Why does frying in the company's own rendered pork fat matter versus a shared industrial fryer oil?
Pork fat is high in oleic acid, the same monounsaturated fat that makes up a large share of olive oil, and it has a smoke point around 370 degrees Fahrenheit that holds up well through the puffing stage of rind production without breaking down into the off-flavors you get from reused vegetable oil blends. Frying in-house also means the fat isn't shared across multiple product lines or contaminated with seed-oil residue, so the flavor of the rind itself comes through instead of a generic fryer taste. This is a direct result of Pork King Good owning its own rendering and frying operation rather than outsourcing to a co-packer, which is not the norm for most rind brands on shelf.
Does this fit a keto, paleo, or carnivore diet, and what are the actual numbers?
Yes to all three, and the macro math is straightforward: 0g total carbohydrate, roughly 9g fat, and about 17g protein per 1.75 oz bag, which fits a strict ketogenic macro target without needing to round down or subtract fiber. For paleo, the ingredient list holds up because there's no grain, legume, or refined sugar in it - onion powder, salt, parsley, and lactic acid are all paleo-compliant seasonings, and pork rinds are an accepted paleo protein source. Carnivore eaters generally allow pork rinds since the base ingredient is animal skin and fat, though the small amount of nonfat dry milk in this particular flavor means strict dairy-free carnivore followers should check that against their own protocol before treating it as a zero-plant food.
What dishes can I use this bag in beyond eating it straight from the bag?
Set it out as a dipper alongside French onion dip, guacamole, or a warm spinach-artichoke dip in place of tortilla chips or crackers - the rind holds up structurally and won't go soft the way a chip does after a few minutes in a bowl. It also works dropped whole into a charcuterie board next to cornichons, mustard, and cured meats, where the onion and tangy dairy flavor plays well against salty cured pork and briny pickles. For a beer-and-snack pairing, a crisp lager or a hoppy IPA cuts through the onion-forward flavor nicely. No cooking adaptation is needed in any of these uses since the product is ready to eat straight out of the bag.
How can I verify the woman-owned and gluten-free claims on this bag?
Pork King Good is certified as a woman-owned business, a designation that requires documentation of at least 51% female ownership and control, typically verified through a third-party certifying body such as WBENC. The gluten-free claim is backed by an ingredient list with no wheat, barley, or rye derivatives - the seasoning blend here is onion powder, salt, lactic acid, and parsley flakes, none of which carry gluten - and the product carries a Gluten-Free certification mark on the label rather than relying on a self-declared claim. For sourcing transparency, the company's history is public record: it was one of the largest wholesale customers of a 74-year-old Wisconsin pork rind plant before acquiring that plant outright in May 2022, which is a matter of business record rather than a marketing claim.
What made Pork King Good buy an entire pork rind factory instead of just contracting production?
Before the acquisition, Pork King Good was already one of the plant's biggest customers, buying volume on the strength of its flavor development rather than owning any of the physical production. Buying the 74-year-old Wisconsin facility in May 2022 gave the company direct control over frying temperature, fat rendering, and batch seasoning instead of working through a co-packer's fixed process, and it kept a three-generation recipe lineage intact under one roof. That transition from customer to owner is also what allows the company to hold its woman-owned certification at the manufacturing level, not just at the brand or marketing level, since the same ownership structure runs the plant floor.
Why does the ingredient label list nonfat dry milk and lactic acid instead of a sour cream powder?
Most commercial sour cream and onion seasonings use a spray-dried sour cream powder that itself is built from milk solids, lactic acid cultures, and often maltodextrin or citric acid as stabilizers. Pork King Good's version breaks that down to its functional components directly: nonfat dry milk supplies the dairy body and mouthfeel, while lactic acid supplies the tang that fermented dairy would normally produce through bacterial culturing. The result is a shorter, more recognizable ingredient list with no maltodextrin or artificial flavor carrier, which is also why the label can claim no artificial ingredients, colors, or flavors.
The Onion & Sour Cream rinds are built around a heavy onion hit up front — the brand names it first for a reason — balanced against a tangy dairy finish from real nonfat dry milk and a lactic-acid kick instead of an artificial sour-cream powder. Each bag is fried in the company's own rendered pork fat, not a shared industrial fryer, and seasoned with onion powder, salt, and parsley flakes.
Every serving carries 0 grams of total carbohydrates, a fact Pork King Good puts front and center because it means this bag fits a strict keto or paleo macro count without asterisks. There's no starch-based filler doing the work other snack categories rely on to bulk out a bag — it's pork rind, fat, and flavor.
Set it out on a snack board next to cured meats and pickles, pair it with a cold beer, or keep a bag in the desk drawer for a savory, zero-carb alternative to chips or pretzels. It's shelf-stable — no refrigeration needed — so it travels well for road trips, tailgates, or a lunch bag.
Gluten-free, keto, and paleo-friendly, and made by the only woman-owned pork rind manufacturer in the country. Store in a cool, dry place.
Ingredients: Pork Rinds (Cooked in Pork Fat), Nonfat Dry Milk, Onion Powder, Salt, Lactic Acid, and Parsley Flakes.
This product contains milk ingredients.
Common Questions
How does the carb and protein count in this bag compare to a regular bag of chips or pretzels?
A 1.75 oz bag of Onion & Sour Cream pork rinds carries 0 grams of total carbohydrate and roughly 17 grams of protein, compared to a same-size bag of potato chips that runs about 15 grams of carbohydrate and 2 grams of protein, or pretzels at closer to 23 grams of carbohydrate with 3 grams of protein. The difference comes down to what each snack is made from: potato chips and pretzels are built on a starch base (potato or wheat flour), while this bag is fried pork skin with almost no residual starch. That swap is what lets this product sit at 0g net carbs without any sugar alcohols or fiber-count tricks doing the work.
Why does frying in the company's own rendered pork fat matter versus a shared industrial fryer oil?
Pork fat is high in oleic acid, the same monounsaturated fat that makes up a large share of olive oil, and it has a smoke point around 370 degrees Fahrenheit that holds up well through the puffing stage of rind production without breaking down into the off-flavors you get from reused vegetable oil blends. Frying in-house also means the fat isn't shared across multiple product lines or contaminated with seed-oil residue, so the flavor of the rind itself comes through instead of a generic fryer taste. This is a direct result of Pork King Good owning its own rendering and frying operation rather than outsourcing to a co-packer, which is not the norm for most rind brands on shelf.
Does this fit a keto, paleo, or carnivore diet, and what are the actual numbers?
Yes to all three, and the macro math is straightforward: 0g total carbohydrate, roughly 9g fat, and about 17g protein per 1.75 oz bag, which fits a strict ketogenic macro target without needing to round down or subtract fiber. For paleo, the ingredient list holds up because there's no grain, legume, or refined sugar in it - onion powder, salt, parsley, and lactic acid are all paleo-compliant seasonings, and pork rinds are an accepted paleo protein source. Carnivore eaters generally allow pork rinds since the base ingredient is animal skin and fat, though the small amount of nonfat dry milk in this particular flavor means strict dairy-free carnivore followers should check that against their own protocol before treating it as a zero-plant food.
What dishes can I use this bag in beyond eating it straight from the bag?
Set it out as a dipper alongside French onion dip, guacamole, or a warm spinach-artichoke dip in place of tortilla chips or crackers - the rind holds up structurally and won't go soft the way a chip does after a few minutes in a bowl. It also works dropped whole into a charcuterie board next to cornichons, mustard, and cured meats, where the onion and tangy dairy flavor plays well against salty cured pork and briny pickles. For a beer-and-snack pairing, a crisp lager or a hoppy IPA cuts through the onion-forward flavor nicely. No cooking adaptation is needed in any of these uses since the product is ready to eat straight out of the bag.
How can I verify the woman-owned and gluten-free claims on this bag?
Pork King Good is certified as a woman-owned business, a designation that requires documentation of at least 51% female ownership and control, typically verified through a third-party certifying body such as WBENC. The gluten-free claim is backed by an ingredient list with no wheat, barley, or rye derivatives - the seasoning blend here is onion powder, salt, lactic acid, and parsley flakes, none of which carry gluten - and the product carries a Gluten-Free certification mark on the label rather than relying on a self-declared claim. For sourcing transparency, the company's history is public record: it was one of the largest wholesale customers of a 74-year-old Wisconsin pork rind plant before acquiring that plant outright in May 2022, which is a matter of business record rather than a marketing claim.
What made Pork King Good buy an entire pork rind factory instead of just contracting production?
Before the acquisition, Pork King Good was already one of the plant's biggest customers, buying volume on the strength of its flavor development rather than owning any of the physical production. Buying the 74-year-old Wisconsin facility in May 2022 gave the company direct control over frying temperature, fat rendering, and batch seasoning instead of working through a co-packer's fixed process, and it kept a three-generation recipe lineage intact under one roof. That transition from customer to owner is also what allows the company to hold its woman-owned certification at the manufacturing level, not just at the brand or marketing level, since the same ownership structure runs the plant floor.
Why does the ingredient label list nonfat dry milk and lactic acid instead of a sour cream powder?
Most commercial sour cream and onion seasonings use a spray-dried sour cream powder that itself is built from milk solids, lactic acid cultures, and often maltodextrin or citric acid as stabilizers. Pork King Good's version breaks that down to its functional components directly: nonfat dry milk supplies the dairy body and mouthfeel, while lactic acid supplies the tang that fermented dairy would normally produce through bacterial culturing. The result is a shorter, more recognizable ingredient list with no maltodextrin or artificial flavor carrier, which is also why the label can claim no artificial ingredients, colors, or flavors.
- __Storage_Location:
- Dry
- __Volume:
- 400
- __Owner:
- Pork King Good
- __badge:
- Keto