Place the pig’s feet in a pressure cooker with the Herbes de Provence, bay leaves, salt, and pepper. Cover with water, heat, and close the lid. Once it starts to whistle, cook for 30 minutes.

In a large pot, heat the olive oil and add the chopped garlic and onion. Sauté until lightly golden, then add the chopped bell peppers and cook for about 7–8 minutes. Add the grated tomatoes, a splash of white wine, salt, and a pinch of sugar. Cook until all the liquid evaporates and you have a thick sauce.

Blend the sauce until smooth and strain it. Once the pig’s feet are cooked, add them to the pot with the sauce. Strain some of the cooking broth and add it to the pot. Let everything simmer so the sauce thickens.

In a mortar, make the picada by crushing the almonds, hazelnuts, garlic, and fried bread. Add a little of the cooking broth and stir it into the stew. (If you like it spicy, you can add a chili pepper.) Let it simmer for a few more minutes, then it’s ready to enjoy!