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A true delight
Fritons, also called grattons in others regions, is a pork speciality from Aveyron.
In Aveyron, when you slaughter a pig, you take all the scraps (meat and fat pieces) and make them brown to make fritons or grattons.
A simple product perfectly cooked by the Charcuterie Conquet de Laguiole.
Serving suggestion To spread without moderation on fresh bread for the aperitif.