📝 About This Recipe
Hailing from the historic city of Salamanca, this iconic meat-stuffed bread is traditionally enjoyed during 'Lunes de Aguas' to celebrate the end of Lenten abstinence. It features a rich, lard-based crust infused with white wine and pimentón, encasing a decadent layers of chorizo, pork loin, and jamón. Every bite offers a perfect balance of savory, smoky meats and a crumbly, golden pastry that defines the soul of Spanish street food.
🥗 Ingredients
The Yeasted Pastry Dough
- 500 grams All-purpose flour (high quality, sifted)
- 100 grams Lard (Manteca de cerdo) (melted and cooled slightly)
- 100 ml Dry white wine (such as Rueda or Verdejo)
- 100 ml Warm water (about 105°F)
- 7 grams Active dry yeast (one standard packet)
- 1 teaspoon Smoked sweet pimentón (for color and aroma)
- 1 teaspoon Salt (fine sea salt)
- 1 piece Egg (beaten, for the dough)
The Savory Filling
- 400 grams Pork loin (Lomo) (sliced thin and marinated in garlic and pimentón)
- 250 grams Fresh Chorizo (sliced into rounds)
- 150 grams Jamón Ibérico or Serrano (thinly sliced)
- 3 pieces Hard-boiled eggs (peeled and sliced into rounds)
- 2 tablespoons Olive oil (to sear the pork)
The Finish
- 1 piece Egg yolk (mixed with a splash of water for the glaze)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, active dry yeast, and a pinch of flour. Let it sit for about 10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl, create a mound with the flour and make a well in the center. Pour in the yeast mixture, white wine, melted lard, beaten egg, salt, and pimentón.
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3
Mix by hand or with a wooden spoon until a shaggy dough forms. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth, elastic, and slightly orange from the pimentón.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, heat olive oil in a skillet over medium-high heat. Quickly sear the pork loin slices for 1 minute per side just to color them; they will finish cooking in the oven. Set aside.
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6
Preheat your oven to 190°C (375°F). Punch down the risen dough and divide it into two slightly unequal pieces (one for the base, one for the top).
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7
Roll out the larger piece of dough on parchment paper into a large rectangle (about 1/2 cm thick). Transfer the parchment and dough to a baking sheet.
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8
Layer the ingredients on the dough, leaving a 2cm border: first the pork loin, then the jamón, followed by the chorizo rounds, and finally the sliced hard-boiled eggs.
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9
Roll out the second piece of dough to the same size. Place it over the filling. Fold the edges of the bottom dough over the top and pinch firmly to create a decorative, braided seal.
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10
Use a fork to prick the top of the bread repeatedly in a grid pattern; this allows steam to escape and creates the traditional look. If you have leftover dough, create a lattice pattern on top.
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11
Brush the entire surface generously with the egg yolk glaze for a deep golden-brown finish.
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12
Bake for 45-50 minutes. The Hornazo should be beautifully bronzed and sound hollow when tapped. Let it rest for at least 20 minutes before slicing to allow the juices to settle.
💡 Chef's Tips
For the most authentic flavor, use 'Manteca' (lard) rather than butter; it provides the signature crumbly texture. Ensure your chorizo is 'fresco' (soft) rather than fully cured, as the fat will melt into the bread during baking. Do not skip searing the pork loin; it locks in the juices and prevents the bottom of the bread from becoming soggy. If the top browns too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking. Always let the Hornazo cool to room temperature; it is traditionally eaten cold or slightly warm, never piping hot.
🍽️ Serving Suggestions
Serve with a glass of full-bodied Spanish red wine, such as a Tempranillo from Ribera del Duero. Pair with a simple side of pickled green Manzanilla olives to cut through the richness of the meats. A light arugula salad with a lemon vinaigrette provides a refreshing contrast to the dense, savory bread. Pack slices for a sophisticated picnic, just as they do in Salamanca during the Lunes de Aguas festival.