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.