Rudolph Foods' Southern Recipe Small Batch brand, a pork rind snack brand, has announced three new flavors debuting at Expo West: Air-Fried Buffalo Wing and Air-Fried Pizza, and a pimento cheese cooked in lard, added to the traditional line. The new varieties will sell for an SRP of $3.99 and can be found on PorkRinds.com in late spring 2026, with additional retailers to follow.

Air-Fried Pork Rinds are a clear representation of where the snack food aisle is headed with flavor variety and product differentiation, the brand says. These new pork rind flavors are inspired by the comfort-food tastes today’s snackers enjoy.

“Through flavor innovation like Air-Fried Buffalo Wing and Pizza, we’re proud to bring on-trend flavors to pork rinds, while meeting consumers’ changing needs for low carb, protein-packed snacks that are still lower in sodium and sugar,” says Mark Singleton, VP of sales and marketing at Rudolph Foods. "Pimento cheese will be the first flavor in this line fried in lard and not sunflower oil, staying in step with consumer demand for removing seed oil as an ingredient. We’re not just introducing another snack to retailer shelves, we're elevating the perception of the humble pork rind, once again, getting more people to eat more pork rinds in more places."

The Air-Fried Pizza flavor was created in honor of The Archer Foundation, a charity partner for Rudolph Foods’ Crunch Time Hero of the Week campaign. Archer, the charity’s namesake, lost his life to DIPG at six years old, and pizza was one of his favorite foods. His battle, his courage, and his joy for life inspired his family to carry on his legacy through the Archer Foundation, the brand notes. Their vision is a world where no family has to suffer the pain of losing a child to DIPG/DMG, where innovative research leads to effective treatments, better prognoses, and ultimately, a cure for the disease.

Related: Rudolph Foods hires culinary innovation manager