Bakery Stall · Meat-Filled Easter Pastry
Hornazo de Salamanca
Photo: Zarateman / Wikimedia Commons · CC0
It's eaten on Lunes de Aguas, the Monday after Easter Monday, recalling Philip II's era, when the city's prostitutes were sent across the river Tormes for Lent and welcomed back with a riverside feast.
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 Lunes de Aguas tradition dates back centuries and turned a portable meat pie into the city's defining festival food.
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