Always sold out chicharon at my workplace. I only have it from time to time. Depending on supplies and ingredients. Trust me 1 bag is never enough. I got clients who buys 20 or 30 at a time. You can put in in the freezer if you don’t want to eat it yet then thaw it to air when you want it- it will still be as crunchy. Others bake it after freezing it. Me personally, just thawing it to air is still as fresh. This is much tastier than the one you see packaged in filipino markets.