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The skinny on selling pork rinds-the <i>puffy</i> white meat

This story appears in the December 2000 issue of Entrepreneur. Subscribe »

The latest subscribers to low-carb, high-protein weight-loss plans may or may not be swallowing the idea of skin from the back and belly of hogs as an hors d'oeuvres phenomenon, but the Snack Food Association (SFA) says pork rind sales rose 18.4 percent this year, making the snack a $420 million-plus industry.

Of course, you need a tough skin to make it in this business. "To secure space on grocery shelves, [the product must] already be well regarded in the industry," says SFA president and CEO Jim McCarthy. "So breaking in requires a unique approach."

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