Ingredients:

• Pig ear, snout, trotters and cheek;
• onion, tomatoes and white wine.
• A handful of herbs: laurel, oregano, thyme and mint.
• A pinch of sweet red pepper. A pinch of black pepper.
• "Esqueixada" potatoes.
• Salt.
• Water.

To make the sauce:

• 4 toasted almonds,
• 10 hazelnuts,
• 2 walnuts,
• 1 piece of stone chocolate.

Preparation:

Make a sofrito with the onion and the tomatoes. Add the pig trotters, ear, snout and cheek - chopped into small pieces - and the garlic.Bathe in plenty of water. Add salt, red pepper and black pepper. Cover the cooking pot and leave to cook on a low flame for about 2 hours. 

When the dish still has about 20 minutes left to cook, add the potatoes and the sauce and leave it to cook until the potatoes are well done.