Put the pig trotters and caul fat in brine for 1 hour to clean them well.
Tie the trotters with cotton thread so they keep their shape during cooking.
Boil them for 10 minutes, discard the water, and cover them again with clean water.
Add an aromatic bouquet made with rosemary, thyme, bay leaf, and parsley, along with the studded onion, leek, celery, and carrot. Cook between 1.5 and 2 hours until the trotters are tender.
Let the pig trotters cool.
Mix the minced meats and pork jowl with the milk-soaked bread, eggs, garlic, parsley, salt, and pepper until you get a homogeneous filling.
Carefully bone the trotters, leaving only the toe bones to keep their shape.
Stuff them with the meat mixture and wrap them with the caul fat.
Flour and fry the trotters until golden brown.
Prepare a sofrito with garlic, onion, and tomato, cooking it slowly until well concentrated.
Add broth from the cooking and the stuffed pig trotters.
Add some sautéed raisins and a picada made with cookies, garlic, parsley, and hazelnuts, diluted with a little broth.
Cook everything together for 20 minutes so the flavors integrate and the sauce thickens.
Cook it hands-free.
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