At least that’s the prevailing idea among his small but growing number of comfort food constituents.
“It’s, literally, the only brand of artisan pork rinds on the market,” said the 27-year-old Midtown resident.
Goodson, a laidback engineer-turned entrepreneur, launched Bacon’s Heir earlier this year. Its signature product, pork clouds, is contending to be his generation’s answer to the pork rind. A key selling point: Goodson’s “light and fluffy” offering is fried with olive oil — instead of the traditional lard — and free of artificial ingredients and preservatives.
“Pork rinds are a classic Southern food, but not everyone who lives here in Atlanta grew up here,” Goodson said. “Probably half of them have never eaten one and the other half is looking for something better.”
In fact, Goodson submits that his product is more akin to a potato chip with no carbs and “lots” of protein. He also recommends a nice saison or other pale ale as a fitting companion beverage, by the way.
Getting his product to market is a story within itself, one marked by many rounds of research and development. At present, Bacon’s Heir churns out 700 bags per month via its Decatur-based manufacturing platform.
The Auburn grad, looking to capitalize on a market devoid of alternatives to the aforementioned rind, in January left his career tinkering with hybrid vehicle batteries to concentrate on his new business full-time.
“It’s an area where I felt I could make a pretty big impact,” said Goodson. “The [market] is so untouched. … It’s really due for a shakeup.”
The Alabama native is certainly putting in his share of man hours in launching his culinary enterprise. Bacon’s Heir is, by and large, a one-man firm as Goodson has taken on distribution and marketing responsibilities.
Pork clouds are currently available at a smattering of area venues, the Star Provisions in West Midtown and Savi Provisions stores in Inman Park included.
To let Goodson tell it, bigger things are on the way for his labor of love. For starters, an expansion of exotic flavors from his pork clouds’ current lone Malabar black pepper flavoring is in the works.
A visibility/promotional campaign is also being fine tuned, including a pork rind sculpture contest — for serious artists.
“Basically, my mission is to get people thinking about pork rinds … and in a way very different from your [traditional] gas station foods,” said Goodson.