Being fundamentally constituted by the skin, sometimes erroneously associated with a thin layer of adipose tissue, the pork rinds are not actually flesh - instead made up almost entirely of muscle tissue. Rats and meat therefore differ in the specific parenchyma from which they are obtained - ecto- and exodermal in the first case, fibrocellular in the second. The pork rinds are therefore essentially made up of dense connective tissue very rich in various types of collagen - mainly type I - which when cooked in water turns into a gelatinous substance - and secondarily by types III and XII.
From a nutritional point of view, pork rinds are classified in the 1st fundamental group of foods - foods rich in proteins with high biological value, specific vitamins and minerals. Prepared properly, the pork rinds should not be too greasy, although this aspect changes a lot according to the hand of those who work them. For more information on the nutritional properties and dietary application of pork rinds, consult the paragraphs below.
