Bakery Stall · Meat-Filled Easter Pastry
Hornazo de Salamanca
Photo: Zarateman / Wikimedia Commons · CC0
It's traditionally eaten outdoors on Easter Monday during a mass picnic called Lunes de Aguas, when much of Salamanca heads to the riverbank specifically to eat it.
Hornazo is a round, enclosed pastry filled with layers of chorizo, ham, and pork loin, baked until the crust turns deep golden. Salamanca's bakeries and market stalls sell it whole or by the slice year-round, but especially around Easter.
Why it's made this way: Its Easter Monday tradition, Lunes de Aguas, dates back centuries and turned a portable meat pie into the city's defining festival food.
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