Pork rinds are properly not supposed to be pig puffs, never light and airy. A hard crunch to the skin coupled with a softer fat layer is the appropriate standard. Tooth breaking, which is not a good thing, means too long a fry. Flavoring is optional and welcome. Some of your reviews mention a lone rind with a blue, pink or purple hue. That's the remainder of the USFDA stamp or tattoo, telling us that the hog or pig is good eating. Among the pork rind intelligensia, getting that rare rind is considered good luck and the lucky fellow is envied by other snackers.