Pork Rind Festival - Harrod

20.) Pork Rind Heritage Festival – Harrod – June 11, 2011

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Being a potato chip lover…

…I’ve often overlooked the mighty pork rind.

But when I heard that there was a festival dedicated to the fried pig skins, I decided to travel over 100 miles…
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…to see what the Pork Rind Heritage Festival had to offer.

Set in Harrod, headquarters of Rudolph Foods, I was immediately impressed…

…with the village’s Veterans’ Memorial Park…

…containing both a battle tank…

and a Huey helicopter.

(How many villages of 250 people have helicopters at their memorial parks?)

I continued on…
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…past the Railroad Heritage Park…

…a miniature golf course…

…and a rather intimidating ride…

…before arriving at the festival midway.

Overall, the Pork Rind Heritage Festival was a simple town/village festival…

…with your typical foods…

…an entertainment stage/trailer…

…and even pony rides.

But deep in the festival…
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…behind a row of tables…

…a neon sign burned brightly…

…as volunteer fryers sweat over the crackling pork skins.

I, meanwhile…
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…comfortably sampled the three varieties of rather tasty pork rinds available for sale (also with spicy and BBQ flavorings).

First, there were the normal pork rinds, which were crunchy and a little meaty.

Second were the lighter, fluffier pork rinds, which were horribly addicting!

And, finally, there were the cracklings (picture taken off Wikipedia), which involved a crunchier skin and a juicy layer of fat.

Two of the volunteers were nice enough to open a bag of the cracklings for me to sample and I ended up really liking them – fat and all (not that surprising really).
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But with consideration of my heart, I decided to get a bag of the fluffy pork rinds with BBQ and and a bag of the normal pork rinds.

(I would later learn these were still good cold!)
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After my purchase, I went beyond the pork rind booth…

…to where the Rudolph Foods booth glowed in its red, white and blue.

Here, you I had the opportunity to buy some packaged Rudolph Foods products…

…and help create a new holiday.

And, although I still am a potato chip lover…
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…I admit that the freshly fried pork rinds made quite an impression.

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