The cleaned skin of the pig is called rind. Pure rind is not used much anymore in the kitchen. However, in combination with lean bacon and, for example, thigh or ham slice or bacon. The rind is when cooked and then very finely chopped or ground into a unique natural binding agent for pea soup in particular. in sausage making it is widely used for liverwurst.
Use product within 2 days otherwise freeze immediately. Rinse well with cold water before use.
Rind for sausage making there it is widely used for liver sausage.
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