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Yes, I live in a Dominican neighborhood, and am familiar with the mass-produced products.
There is a thread in the Cooking forum on pork farmers who produce fine house-cured and -finished pork products (including service meats and cracklings, etc). Between that and the mind-bogglingly-delicious house-made pork rinds that I had recently at a resto called "Bluestem" in Kansas City, I thought someone may have a line on something unique.
Yes, I live in a Dominican neighborhood, and am familiar with the mass-produced products.
There is a thread in the Cooking forum on pork farmers who produce fine house-cured and -finished pork products (including service meats and cracklings, etc). Between that and the mind-bogglingly-delicious house-made pork rinds that I had recently at a resto called "Bluestem" in Kansas City, I thought someone have a line on something unique.
