Meat and Poultry Industry News

The National Provisioner Podcast

Episode 217: Chef Tim Byres explores culinary applications for pork rind pellets

James Beard Award-winning chef and author Tim Byres teams up with Southern Recipe Small Batch.

Chef Tim Byres
Chef Tim Byres
January 5, 2026

The National Provisioner Podcast

Home kitchens and foodservice: Culinary applications for pork rind pellets

James Beard Award-winning chef and author Tim Byres teams up with Southern Recipe Small Batch. In this interview, Tim Byres explains how to use the brand's Pop Your Own Pellets in both home kitchens and foodservice operations.

podcastIcon

Missed an episode?

Find archived episodes here.
KEYWORDS: culinary foodservice podcast pork rinds southern recipe small batch

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

You must login or register in order to post a comment.

Related Articles

Related Products

See More ProductsSee More Products

Related Directories

  • National Pork Board

    The U.S. pork industry has had a 100 percent legislative checkoff program since 1986. Congress created the Pork Checkoff as part of The Pork Promotion, Research and Consumer Information Act of 1985. Pork producers had requested the legislation so they could take advantage of having all producers and importers participate in a checkoff program designed to strengthen the position of pork in the marketplace.

Stay ahead of the curve. Unlock a dose of cutting-edge insights.

Receive our premium content directly to your inbox.

SIGN-UP TODAY