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With an ultra-crunchy texture and a particularly interesting bite, the pork air-bag, with a pronounced flavour and a texture close to a crust, is composed of pre-cooked pork skin (boiled and partially dehydrated) , and has been designed in two formats so that it can offer different results: flour and granules.

Air-bag pork (granillo) is the coarsest granulometry available, offering an extraordinary capacity to swell to result in a texture and finish with fun and character.


Features

As its name suggests, the air-bag stands out for its ability to swell, increasing its volume up to 5 times in contact with a hot fatty medium. With no power to retain moisture, it is a product that works only in purely fatty environments and is specially designed for frying (although it could be cooked in an oven or air-fryer, it is designed for immersion or pan frying).

It is a product of animal origin (pork), and therefore not suitable for vegan, vegetarian, Kosher and Halal diets.

It is a product of animal origin (pork), and therefore not suitable for vegan, vegetarian, Kosher and Halal diets.

Keep in a cool and dry place, to avoid the effect of humidity on the crisp.


APPLICATIONS

Pork air-bag is a very interesting texture to add to any preparation, even sweet. In its coarser format (granillo), it can form part of a batter or a dough in a frying; providing an original texture, flavour and finish; and even be used directly (fry and then use) to cover a meat or even be used as a gesture of the dish (crumble or crouton type). It can be fried and seasoned with spices to taste; served with dipping sauces and can even be pan fried or even re-coated with the Confi Kit for unique dragées.

It is essential to work with the Confi Kit to create a unique crumble.

It is essential to work in fatty media, so that the starch swells and the desired crunchiness is obtained. It is also possible to work in dry fatty media (e.g. frying in the oven), although this is not the optimal way to achieve the best result.

DOSAGE


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