De-fatted rinds from the same part of the body of light and heavy pigs were treated using cold and hot techniques. The extent of protein denaturation was determined with a Setaram microcalorimeter. Model products were manufactured, replacing 2 % of the meat protein with pulpified rind. Measurements were made on the heat treatment loss, and the flavour and texture were evaluated in sensory tests. The results were evaluated using multifactorial analysis of variance. It was found that cooking losses depended to a much greater extent on the remaining collagen structure than on the soluble protein content. The sensory tests indicated that rinds processed in any of the methods used, except for boiling, were suitable for improving the texture of bacon and sausage products