Meaning of Chicharon
Pork rinds or Chicharon are a feature in every cuisine where pork is used. Often a by-product of the rendering of lard, it is also a way of making even the tough skin of a pig edible. In many ancient cultures, animal fats were the only way of obtaining oil for cooking and it was common in many people´s diet until the industrial revolution made vegetable oils more common and more affordable.
In the Philippines, tsitsaron, as it is spelled in Filipino (chicharon is now an acceptable variant term, a derivative of the Spanish word chicharrón) is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called ata. Tsitsarong manok, made from chicken skin, is also popular.
Source from Wikipedia
Since most pork snacks are low in carbohydrates, they are an alternative snack food for those following the Atkins diet. However, pork snacks are often very high in fat and sodium; the fat content of pork rinds is similar to that of potato chips, but the amount of sodium in a serving of pork rinds is nearly five times that of a serving of potato chips. According to Men´s Health, a 1 ounce (28 g) serving contains nine times the protein and less fat than is found in a serving of potato chips, which are much higher in carbohydrates. They add that 43 percent of pork rind´s fat is unsaturated, and most of that is oleic acid, the same healthy fat found in olive oil. Another 13 percent of its fat content is stearic acid, a type of saturated fat that is considered harmless because it does not raise cholesterol levels.
INNOVATIVE WAY OF PROCESSING CHICHARON
Instead of the processing way of Chicharon which is “Sun drying” of pork skin, R. Lapid’s innovative way of processing chicharon is extraction of oil through cooking of pork skin. This process is more sanitary compared to the traditional way of process . R. Lapid’s will not stop in finding ways to serve high quality products for our valued customer.