4505 Chicharrones debuts newest pork rind flavors

4505 Chicharrones debuts newest pork rind flavors

Based out of the San Fransisco Bay area, 4505 Chicharrones

started making artisanal pork rinds in 2009 after founder and CEO Ryan Farr wanted to eliminate waste in the traditional butchering process. The professionally trained chef and butcher started out making out chicharrones out of his kitchen and selling them at neighborhood bars as a sustainable snack.

Until September, the brand could only be found in Classic Chili & Salt. 4505 Chicharrones recently added Smokehouse BBQ and Jalapeño Cheddar to the line-up, along with a redesign in packaging.

With a big focus on minimizing waster, Farr said, "We've come a long way but have stayed committed to creating a delicious and sustainable snack."

For more information, visit

4505 Chicharrones.

 

Latest News

New Jersey Woman Receives Pig Kidney and Heart Pump in Groundbreaking Surgery
New Jersey Woman Receives Pig Kidney and Heart Pump in Groundbreaking Surgery

A New Jersey woman fighting for her life received an incredible gift from a pig last month at Massachusetts General Hospital. 

Companies Develop Rapid Molecular Test for the Dominant Flu Strains in Swine
Companies Develop Rapid Molecular Test for the Dominant Flu Strains in Swine

A new diagnostic test can provide rapid results pen-side, a huge advantage over PCR and other tests which may take up to five days to return results, says Alveo Technologies, Inc., and NYtor B.V.

 A Message to the Ag Industry about H5N1
A Message to the Ag Industry about H5N1

The livestock industry needs a comprehensive, cohesive plan to address the virus. Producers, their employees and veterinarians need clear answers and support from U.S. agricultural leadership, moving forward.

Data Makes the Difference: PIC Seeks Answers to Environmental Impact of Genetics
Data Makes the Difference: PIC Seeks Answers to Environmental Impact of Genetics

"I can't tell you if I can fit a metric ton of carbon equivalents in my front pocket," says Chris Hostetler. Carbon is not visible, so data is critical to back up carbon asset claims for innovations coming to market.

How Valuing Carbon Could Open Doors for Pork Producers
How Valuing Carbon Could Open Doors for Pork Producers

Pork producers often think about meat as the only commodity they produce. But Chris Hostetler at the National Pork Board argues they produce so much more and deserve to see benefits for their efforts.

Proposition 12 Chaos Continues to Impact U.S. Pork Producers
Proposition 12 Chaos Continues to Impact U.S. Pork Producers

The nation's pork producers are feeling the fallout of California’s Proposition 12. AgDay’s Michelle Rook said this is a huge blow to the nation's pork producers, especially when it comes to interstate commerce.