Chips from pork skin is a product with growing popularity which secures considerable profits to its producers. These chips arent only a snack consumed with beer, or eaten on the go, or watching TV, etc. This innovative product is also very healthy as it contains unsaturated fats and high content of collagen, helping maintaining young skin and joints.

Other considerable fact is that pork skin is a by-product of meat production, and when it is used as a material for the snacks, we can  approach processing process with no waste. 

Many recipes for the preparation of such products are known in the world. The method of cooking pork skin snacks is very popular in Mexico and Spain under the name Chicharrón. Fried pork skins are in these countries are seasoned with different spices. When frying in its own fat, the pork skin becomes crispy, resembling chips.

In Thailand, the skins are first soaked, salted, and then stewed and baked until cooked in the oven. This delicacy is called khaep mu. It is eaten both separately or added to salads. 

Normit company is one of a few companies develoing pork skin processing machinery. With Normit frying equipment, it is easy to get chewy chips, for those who enjoy chewing or enjoy salty taste, as well as crispy airy chips that without difficulty soften in the mouth.

PORK RINDS (pork skin chips) INDUSTRIAL FRYER

The main units in the technological chain for the production of pork skin chips are industrial fryers. The quality of the final product, the uniformity of its roasting, saturation with seasonings, color, is achieved using professional equipment with a wide range of settings. Depending on the required performance, it is possible to recommend both batch and conveyor versions of deep fryers, blanchers, ovens, etc. 

If you want to test your products before you purchase our frying machine, we offer to test the technology in our laboratory center in EU with the support of a professional technologist. For more information or for a free consultation, send us an email to This email address is being protected from spambots. You need JavaScript enabled to view it.