Hornazo

Hornazo is a traditional Spanish dish, primarily associated with the region of Salamanca. It is a type of meat pie, typically filled with a variety of ingredients including pork, ham, chorizo, and hard-boiled eggs. The dish is traditionally consumed during the Easter period, particularly on the Monday following Easter Sunday, known as Lunes de Aguas.

History

The origins of Hornazo are deeply rooted in the traditions of Salamanca. The dish is believed to have been created as a hearty meal for the workers in the fields during the Easter period. The inclusion of hard-boiled eggs is thought to symbolize the resurrection of Jesus Christ, a central theme of the Easter celebration.

Preparation

Hornazo is prepared by first making a dough from flour, water, and yeast. This dough is then rolled out and filled with the various meats, which have been previously cooked. The hard-boiled eggs are then placed on top of the meat, and the dough is folded over and sealed to create a pie. The pie is then baked until the crust is golden brown.

Cultural Significance

In Salamanca, the consumption of Hornazo is a significant part of the Lunes de Aguas celebration. This day marks the end of the Easter period and is traditionally a time for families to gather and enjoy a picnic, with Hornazo as the centerpiece. The dish is so integral to this celebration that it is often referred to as Hornazo Day.

Variations

While the traditional Hornazo is filled with pork, ham, chorizo, and hard-boiled eggs, there are several variations of the dish. Some versions include other types of meat, such as chicken or beef, while others are vegetarian, substituting the meat for vegetables like peppers and tomatoes. There is also a sweet version of Hornazo, which is filled with almond paste and decorated with colored hard-boiled eggs.