Fried pork skin is sensitive to oxidation, so shelf-life claims need backing. We would like to compare approaches. Do you ...
Forum Category: Chicharon
Discussion forum for Chicharon: practical questions, specifications and experience from buyers and processors.
Choosing pork skin thickness for export chicharon: does it change by market?Choosing pork skin thickness for export chicharon: does it change by market?
Puff, crunch and piece size all trace back to the skin. We are curious whether buyers in different regions ask ...
Chicharon in hot climates: how do you stop the fat going rancid in transit?Chicharon in hot climates: how do you stop the fat going rancid in transit?
A container crossing the tropics can hit punishing temperatures, and fried pork skin is unforgiving. We would like to hear ...
Chicharon or fish-skin chips: which crunchy snack scales better for you?Chicharon or fish-skin chips: which crunchy snack scales better for you?
Both travel ambient and sell well — but which one has the better supply chain? Compare notes on sourcing, shelf ...
Chicharon seasoning: which flavours are actually selling in your market?Chicharon seasoning: which flavours are actually selling in your market?
Chicharon people 🐷: Which seasoning flavours are actually selling in your market right now? The classic salted chicharon still moves ...
Chicharon shelf life: what packaging actually survives ocean freight?Chicharon shelf life: what packaging actually survives ocean freight?
Snack importers, this one’s for you 🐷: Chicharon shelf life — what packaging actually survives ocean freight? We all know ...