I try to diversify food intake as much as possible with constraints of nutrition and safety.
From nutritional viewpoint, pigskin seems OK containting saturated fat and monounsaturated fat, and
Since skin is outside layer of pig, pigskin is exposed to many chemicals as well as other parasites. I fry pigskin more than five miniutes, and most of external parasites would be harmless due to heat.
Are some nasty chemical contaminants upon pigskin? If no contaminants, nice. But if there are contaminants, what are solutions to get rid of them? Through boiling pigskin before frying?
asked byingyukoh (172)
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