El Hornazo Salamantino
is a tasty dish that can be prepared at anytime of the year.
was eaten only after
Easter Sunday thus ending the period of Lent. Whenever there is a festival or event
related to the gastronomy throughout the regions in Spain,
is always the traditional dish selected to represent the
province of Salamanca.
Dry cured pork loin, ham, and
are just a few of the local products that are included in the
About two hours
- 1/2 kilo of flour
- 20 g yeast
- 1 chorizo
1 salchicón ibérico
100 g of thickly sliced serrano ham
100 g of Iberian dry, cured pork loin
- Prepare the
dough by mixing the yeast with a half cup of warm water and one
cup of flour.
- Knead the dough into a round shape.
- Set the dough aside in a protected area with no air currents and
cover with a cotton towel until the dough has doubled in size and
- When the dough has fermented, take a large bowl and mix together
the remaining flour, the saffron and add salt. Form into a ball.
- The butter is softened and added to this dough.
- In the center of this dough place the fermented dough that was
set aside previously.
- Knead both pieces of dough together, adding a little warm water as needed,
until the dough is soft, elastic, and doesn't stick to your
- Cover the dough with the towel and wait until it has doubled in
- While waiting for the dough to rise, boil one egg and remove the
skin of the chorizo and salchichon and slice both. Place the
slices of chorizo, salchichon, and ham in a skillet to fry for a
- Slice the pork and then cut the slices in half. The slices do
not have to be very large.
- Once the dough has doubled in size, knead it again for one
- Place half of the dough on a tray and spread the chorizo,
salchichon, ham, and pork around on top.
- Peel and slice the boiled egg and add the slices.
- Cover everything with the other half of the dough. To do so, roll the dough out flat on the table and
place it on top. Connect the dough
- Set the dough aside to rise in a protected area for one hour.
With a fork, make a few small holes on the top part of the dough
so that the air can escape and bubbles don't form.
- Preheat the oven to a medium temperature.
- Finally, beat an egg and spread it over the surface of the dough.
Bake about 30 minutes, until golden brown.
- To know when the Hornazo is finished try sticking a
toothpick in the bread. If the toothpick comes out clean the
hornazo is ready.
- Let cool before serving.
Escuela Internacional Central Registration Office|
C/ Talamanca, 10, 28807 Alcala de Henares (Madrid), España
Teléfono: +34 91 883 12 64, Fax: +34 91 883 13 01