First, and just to get this out of the way, pork rinds were never actually in vogue. But we, too, are familiar with the practice of using crushed pork rinds to bread foods. From a carbohydrate perspective, there doesn’t appear to be any better alternative. Indeed, one pork rind producer in Chicago has added capacity in recent years, as low-carbohydrate diets are enjoying something of a renaissance. And in spite of our smart-aleck in vogue comment, pork rinds accounted for $840 million in sales in the US in 1999, so someone’s eating them.

We suggest asking the manager of your grocery store. In our little town, both supermarkets will special-order products they don’t stock in the never-ending quest to keep us from going to the other supermarket. We have been in touch with a couple of pork-rind producers and snack-food manufacturers in this country, but haven’t found them exporting to Canada. Surely there are Canadian sources of pork rinds, though.

Sadly, apparently wasn’t able to make a go of things and shut down some months ago.