/ / Pork King Good Onion & Sour Cream 1.75oz Pork Rinds

Pork King Good Onion & Sour Cream 1.75oz Pork Rinds

Contains 280 mg sodium

These pork rinds are cooked in pork fat and seasoned with onion powder and parsley. They contain milk and have 280 mg sodium per 0.5 oz serving.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains dairy
$13.99 1.75 oz · lowest price at Pork King Good
Price and stock checked Oct 31, 2026
Key nutrition facts
80caloriesPer serving · 0.5 oz. (14g)
Protein
8g▲
Fiber
0g
Added sugar
—
Sodium
280mg▼
Saturated fat
2g▼
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Pork Rinds (Cooked In Pork Fat), Non Fat Dry Milk, Onion Powder, Salt, Lactic Acid, Parsley Flakes
68 / 100
Fair Scored automatically
Weighted as processed meatHigh confidence · Scored on 11 of 11 inputs, 2 claims verified
Nutrition · counts 20%25
Ingredients · counts 25%100
Processing · counts 25%60
Sourcing · counts 15%75
Transparency · counts 15%75
Why it scores 68
Nutrition 25 · Compared with other processed meats: more sodium (280 mg), more saturated fat (2 g), more protein (8 g); no added sugar per 0.5 oz.
Ingredients 100 · 6 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 60 · Pork rinds cooked in pork fat with milk and simple seasonings
Sourcing 75 · Pork made in the USA; the brand says rinds are fried in their own fat
Transparency 75 · Complete ingredients, U.S.-made pork and a stated cooking fat
Contains milk
280 mg sodium per 0.5 oz
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Pork Rinds (Cooked In Pork Fat) Non Fat Dry Milk Onion Powder Salt Lactic Acid Parsley Flakes
6 ingredients
Sourcing

Origin not disclosed on the product page.

Additives1 additive · no risk
Lactic acid (E270)AcidNo risk
Made by fermentation; considered safe.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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