As our fans know we came up with the idea to give our Resolute Bars a certain unique and enjoyable crunch by using pork rinds. This allows Resolute to stay at our super low carb count and to add a little “even healthier” nutrition to our bars with a pleasant crunch. One of the challengers has always been how fine do we grind our pork rinds? By the way, this is a process we do with food processors which is somewhat of a blunt instrument for fineness of grind. A food processor just grinds the heck out of the pork rinds and we have to hit the stop button or we get pork rind soup. I don’t think anyone wants pork rind soup.

Moving On…

We have recently made changes to our grind process because of the input and efforts of our good friend Chef Gary Serafin who owns Gourmet To Go and Emerald Coast Catering. Gary came up with a way we could grind to a much larger grind and do so consistently.

The final result is a much more crunchy crunch in all of our Resolute Crunch Bars. So now all of our Resolute Crunch varieties will have even a bigger crunch!

Please let us know if you enjoy the new crunchier versions of our products.