Pork rind is a term that indicates the skin of the pig, which is hard, thick and rich in fats. In industrial production it is used in the preparation of certain sausages such as cotechino, zampone and the priest's hat.

Before cooking it, the pork rind should be blanched in boiling water and skinned in order to remove its bristles; it can also be passed over the flame before blanching it.

The rind is used, especially in France, to coat those preparations based on meat or game, made with layers of minced meat and flavoured with spices and aromas, then hermetically sealed with the lid of the container, before being subjected to a long cooking in a double boiler in the oven. However, it is sometimes used for typical regional dishes too.