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Jul 253 min read

Hornazo de Salamanca: Origin, Recipe, and Where to Buy

Updated: Sep 24

The Hornazo de Salamanca is a true gastronomic gem that offers a sensory journey through the history, tradition, and flavours of the region. The original recipe features a bread dough filled with a mixture of cured meats such as chorizo, fresh loin, ham, and sometimes includes hard-boiled eggs. Its distinctive flavour and texture make it a delicacy cherished by both locals and visitors alike.


Hornazo de Salamanca


Origin:

Hornazo is a gastronomic delight that has captivated taste buds for generations with its unique flavour and deep-rooted history in Spanish tradition.

Each year, on the Monday following Easter Sunday, we celebrate the traditional Lunes de Aguas (Water Monday), with the Hornazo as the star of the day. This pastry hails from Salamanca and its history dates back centuries when it was consumed by shepherds and field workers during their long workdays.

The origins of Hornazo are closely tied to the Lunes de Aguas festival, which dates back to the reign of Philip II. To curb the licentious behaviour prevalent among Salamanca’s students, the monarch ordered the relocation of prostitutes across the river before Holy Week. They were scheduled to return on the first Monday after Easter. On this day, a cleric known as "El Padre Putas" would transport them back by boat across the Tormes River. This return was a joyous occasion for the people of Salamanca, celebrated on the riverbanks with a picnic that featured the famous Hornazo de Salamanca.

Recipe:

Ingredients:

  • 500g plain flour

  • 100ml olive oil

  • 200ml lukewarm water

  • 10g fresh yeast

  • 1 egg (for glazing)

  • 200g Iberian chorizo

  • 200g Iberian loin

  • 200g Iberian ham

  • 2 hard-boiled eggs

  • Salt to taste

Instructions:

  1. Prepare the Dough:

    1. In a large bowl, dissolve the fresh yeast in the lukewarm water and let it sit for a few minutes until activated.

    2. Add the flour and olive oil to the activated yeast mixture. Knead the ingredients until you have a smooth and elastic dough. If needed, add a little more flour if the dough is too sticky.

    3. Cover the bowl with a clean cloth and let the dough rise in a warm place for about an hour, or until it has doubled in size.

  2. Preheat the Oven:

    1. Preheat your oven to 180°C (350°F).

  3. Assemble the Hornazo:

    1. Divide the dough into two equal parts and roll each part out into discs about half a centimetre thick.

    2. Place one disc of dough on a greased baking tray.

    3. Arrange the slices of chorizo, loin, and ham on top of the dough, leaving a border of about two centimetres around the edges.

    4. Slice the hard-boiled eggs and distribute them over the meat.

    5. Cover the filling with the second disc of dough and seal the edges by pressing with your fingers or a fork.

    6. Beat the egg and brush it over the surface of the hornazo to give it a golden finish.

    7. Make a few decorative cuts on the top of the dough to allow steam to escape during baking.

    8. Bake for approximately 40-45 minutes, or until golden and crisp.

  4. Cool and Serve:

    1. Once baked, remove the hornazo from the oven and allow it to cool before slicing into portions and enjoying.

Where to Buy the Best Hornazo de Salamanca:

Today, Hornazo can be found in bakeries and pastry shops throughout Salamanca, but Pastelería La Madrileña is renowned for its exceptional version. Their Hornazo maintains the authenticity and tradition of this product with its carefully made homemade dough and the finest quality ingredients, incorporating our Izquierdo cured meats. 😋













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