/ / Pork King Good, Flavored Chicharrones, Dill Pickle, 1.75 oz (49.5 g)

Pork King Good, Flavored Chicharrones, Dill Pickle, 1.75 oz (49.5 g)

Contains sodium diacetate

These pork rinds are cooked in pork fat and provide 8 g of protein per serving. Each serving has 320 mg sodium and includes sodium diacetate.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphates
$2.93 1.75 oz · lowest price at Vitacost
Price and stock checked Oct 31, 2026
Key nutrition facts
80caloriesPer serving · 1/2 oz (14g)
Protein
8g▲
Fiber
0g▼
Added sugar
0g
Sodium
320mg▼
Saturated fat
2g▼
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Pork rinds (cooked in pork fat), salt, sodium diacetate, spice extractives
67 / 100
Fair Scored automatically
Weighted as snacks, sweets, dessertsHigh confidence · Scored on 9 of 11 inputs
Nutrition · counts 30%48
Ingredients · counts 30%100
Processing · counts 25%58
Sourcing · counts 5%50
Transparency · counts 10%55
Why it scores 67
Nutrition 48 · Compared with other snacks and sweets: more sodium (320 mg), more saturated fat (2 g), more protein (8 g); no added sugar per 1/2 oz
Ingredients 100 · 4 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 58 · Pork rinds cooked in pork fat with salt and sodium diacetate
Sourcing 50 · Origin and raising details are not stated
Transparency 55 · Ingredients are listed, but spice extractives are nonspecific
320 mg sodium per serving
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) Salt Sodium diacetate Spice extractives
4 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

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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