Les araignées de porc

Just as the boning of a duck leaves behind on the carcass scraps of flesh which make wonderful grattons, so with the pig. When the legs are cut from the body there is left behind a quantity of small pieces of meat, which are some of the most tender and succulent of all. They are called araignées. You can buy them just as they are in their natural state, or marinated in herbs and spices. Here is how they are cooked quite simply. If you prefer them marinated, substitute the juic