For the pig's trotters
Split the trotters in half and place them in water.
Leave them in the fridge for 24 hours, changing the water three times.
Boil with a few peppercorns in water for two hours. Check to see if they are tender.
Leave them to cool in the same water.
Remove the bones, taking care not to spoil the shape of the trotters, and set aside.
For the stuffing
Brown the chopped shallots in a little oil, add the minced meat, and season with salt and pepper.
Add the white wine, brandy, the palo and the hierbas secas.
Let the alcohol evaporate and set aside.