Since summer is just about here, and we're ready for barbecues and parties, I thought I'd share a most simple dish.
A few months ago I discovered this delicious, simple, low-carb appetizer/snack. It's my keto/carnivore solution to chips and dip.
Pork Rinds and Creme Fraiche (or Sour Cream)!
The Texas BBQ Epic Pork Rinds we sell at the farm store are a little acrid on their own. But pairing them with Snowville creme fraiche (or sour cream for a little extra bite) is perfection. The combo of crunchy, picante, sour, salty, and creamy is yum, yum, yum!
Creme fraiche and sour cream are really similar, so you can use either, I personally prefer the tanginess of the sour cream.
BONUS! This is a real-food snack with nutrient-density.
It's the opposite of chips, which are empty calories and carbs, and usually are fried in industrial seed oils, which disrupt the gut.
Instead, pork skins are part of eating nose-to-tail, real food! Organ meats are a necessary part of real food, nutrient-dense diets. And what are pork rinds anyway? They're made from skin, yes - an organ! I'm guessing that you don't have enough pork skin in your diet, so take advantage!
FOR THE DIE-HARDS:
You could even make raw creme fraiche from our raw milk. I've tried this a few times from various recipes on the internet. I wasn't thrilled with the results. However, I just stumbled upon this recipe with great reviews. Chef John has great recipes all around, so I will happily take another stab at it!
Do let me know if you enjoy this snack!
It's my daughter's favorite - kids are sure to enjoy it too!