---
title: "Choosing pork skin thickness for export chicharon: does it change by market? — LiangduSyrup"
url: "https://liangdusyrup.com/forum/choosing-pork-skin-thickness-for-export-chicharon-does-it-change-by-market/"
date: 2026-09-28
---

# 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 for different thickness.

- Do your customers prefer thin, glassy pieces or thicker, meatier ones?
- How does thickness affect yield and breakage in transit?
- Do you sort by thickness before frying, and if so how?

Any input on what the end consumer actually notices would be great.