The lovely things that go along with cooking a big arse pig leg is hot, fat Chicharrones. Crackling to some. “Crunchies” to our kids. I suppose technically, Chicharrones are deep fried pig skin ( like making confit but with pork skin ) but if you could appreciate the thick layer of Gascon pig fat this skin is roasted on, it becomes semantic. Please note, when you pull a strip of Chicharrones out if the hot oven, it will be hot.