Take the skin and fat from 3 pig hindlegs, or 4 forelegs.  Blanche them.

Cook them in a pot with 1 litre of blood orange juice.  You can use regular
orange juice, but the blood orange juice is better.

After 1 hour add some veal stock, and 6-12 tomatoes, depending on size.
Chop plenty of rosemary, and put in a muslin cloth bag.  Put the bag in the soup.

Boil 'until tender' -- so maybe 30 minutes more.

Serve over white beans, with a grantité of chopped broad leaf parsley and
lemon zest.  Or -- if you juiced the blood oranges yourself -- blood orange
zest.