Pork skin - what do you do with it?

Well, I did it again. Bought a whole fresh ham (on sale at Butera for 1.19 a lb). Hacked it up into meat for a few rolled roasts, one small roast, some for grind. Making a bunch of connective tissue/fat/meat trimmings and the bones into a broth.

Now, what do I do with that skin?

If I never liked pork rinds out of the bag (just some cheap stuff) - will I like it if I made my own?

What else do you do with it?

We're not even sure we want to feed it to the dogs, since one of them has diabetes and the vet wants her on a low fat diet.

I have it vacuum sealed in the refrigerator, so I ought to have some time to deal with it.

Thanks for your recommendations!!

Nancy

As to whether or not you'll like fresh pork rinds, I suppose it depends on what you dislike about the bagged ones. Fresh ones are usually better for both flavor and texture.

You can try adding the skin to your stock for additional collagen and silkiness, as recommended in this recipe for soup dumplings. If you google for pork skin recipes, you'll notice one thing for sure: either low, slow cooking times or a quick deep fry.

Good luck!