Cajun Delights Delivered Nationwide|Cajun Food Delivered Nationwide
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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Manda's Pork Cracklins Spicy 6 oz is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Remember - when you think of Louisiana, you think of flavor. When you think of flavor, you always think of Manda Fine Meats!
Manda Hot & Spicy Tender Style Pork Cracklins are crispy, airy, fried pork fat with a spicy kick. They make a delicious Cajun snack.
What's the difference between pork rinds and cracklins?
The difference is how they're rendered and cut beforehand." The basic pork rind has no fat on the skin. ... Cracklin has some fat on the skin, giving it a richer, meatier crunch. The fat also keeps the rind from poofing into a larger shape.
Are pork cracklings bad for you?
The bottom line. Pork rinds are a savory, carb-free, high protein snack made from fried pigskin.
What are Cracklins made of?
Cajun cracklings (or "cracklins") from Cajun cuisine (called gratons in Louisiana French), are fried pieces of pork fat with a small amount of attached skin, flavored after frying with a mixture of peppery Cajun spices. Pork rinds normally refers to a snack food commercially sold in plastic bags.
How do you eat pork cracklins?
Other than eating these delicious morsels out of hand, they are often incorporated into biscuit or bread dough (cracklin' bread) before baking. Some folks slip them into scrambled eggs and onions, use them to flavor cabbage dishes, gravies, sauces, and other foods.
Are pork skins Keto?
Pork rinds are the fried or roasted skin of a pig. They are high in fat and protein and have zero carbs which make them a great Keto snack.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.