Deboned Iberian pig’s feet from Teruel, apple textures, ham dust and pepper foam

Author moonsail


  • Pig’s feet of Teruel Iberian pork (Duroc)
  • Granny Smith apple
  • Cured ham from Terue
  • Red and yellow bell peppers
  • Butter
  • White wine
  • Extra virgin olive oil
  • Sugar
  • Spices
  • Anise


  • Blanch the pig’s feet in boiling water. Inspect and reserve. Season boiling water with cloves, bay leaf, cinnamon, peppercorns and salt and cook the pig’s feet
  • Once cooked and while still warm, debone while attempting to maintain the shape of the pig’s foot.
  • Place on a steel tray until achieving the desired thickness and place a weight on top and leave for 24 hours so that it compacts.
  • Remove the mold while it is cold and slice into rectangles.
  • For the apple puree: Wash, peel and core the apple and cook in a deep pan with a lid, together with the white wine, sugar and water. Blend in a food processor and emulsify with butter
  • For the apple osmosis: Peel and core the apple and cut into a small dice and develop osmosis with an equal amount of anise
  • For the ham dust: Cut the ham into very fine slices, dehydrate and chop in food processor
  • For the red and yellow pepper emulsions: Bake the peppers, peel, and emulsify with extra virgin olive oil.