Jowls, lard, fatback, headcheese (a.k.a. meat jelly) — the candidates for a new cult pig product rather than bacon are many, but pork rinds are pretty high on our list. Serious Eats has unearthed an absolutely spellbinding video of how one factory makes them. But it’s somehow not quite as compelling as the making of a gyro cone. Today, the Times investigates the origin of the mass-produced gyro (the theory we’d like to believe credits the aptly named John Garlic) and takes a video camera into a Chicago plant that will soon be making enough meat for 600,000 sandwiches a day. We’re adding the pork-rind clip to our new food-video database, but really there should just be an entire television channel dedicated to these factory tours. Just don’t show us the guy who fell into a vat of chocolate.
