Pork rind

Pork rind is the culinary term for the skin of a pig. It can be fried or roasted in pork fat (lard) as a snack. The frying renders much of the fat attached to the uncooked rind, causing the size of the cooked product to be reduced considerably. This product may be known by alternative names, such as chicharrón in Spanish, kaiings in South Africa, and pork greaves, pork scratchings, or pork cracklings in the UK, although ``crackling'' may instead refer to the rind on a roasted pork joint.

Question: are pork rinds and pork skins the same thing
Answer: yes