Boil the pork trotters, head (tongue) and ears in cold, salted water until softened.
Strain the broth and boil the soup roots in it.
Clean the cooled meat and dice it finely.
Boil the eggs and cut them too. Cut the pickles.
In a bowl, mix the chopped pickles, meat, capers and eggs, carefully stir the products. Arrange them in a deep, rectangular tray, pour on the hot broth and leave in the fridge to gel.
Before serving, cut it into pieces, sprinkle with finely chopped onions and pour on a mixture of oil/vinegar.