 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Hornazo" – news ·newspapers ·books ·scholar ·JSTOR(January 2009) (Learn how and when to remove this message) |
 | |
| Type | Meat pie |
|---|---|
| Place of origin | Spain |
| Region or state | Salamanca andÁvila |
| Main ingredients | Flour, yeast,pork, hard-boiled eggs. |
Hornazo (Spanish:[oɾˈnaθo]) is a Spanishmeat pie eaten in the provinces ofSalamanca andÁvila. It is made with flour and yeast and stuffed withpork loin, spicychorizo, andhard-boiled eggs.
In Salamanca, it is traditionally eaten in the field during the "Monday of the Waters" (Lunes de aguas) festival. The name of this unique festival supposedly comes from a twisting of the wordenagua ("petticoat"), which theprostitutes of the town used to wear under their dresses. According to tradition, duringLent the prostitutes were sent to the other side of theTormes River so that the men of the town were not distracted during the religious observances. OnEaster Monday, the students of the town threw a party on the banks of the river to celebrate the return of the women, and ate hornazo as part of the celebration.
In other places in the country there are dishes similar to hornazo that contain hard-boiledeggs as a primary ingredient. In some parts of Spain abollo de hornazo is a sweet and dry bread which is decorated with hard-boiled eggs. These dishes are also traditionally consumed in and aroundEaster. This may be because long ago, eggs were considered a sort of meat, and were therefore prohibited during Lent, a fact that did not stop the chickens from laying eggs. The eggs were preserved by hard-boiling them, and then used for cooking in dishes like hornazo. From this tradition it is probable thatEaster eggs came into being, but their exact origins are unknown.
This is a translation from an article at the Spanish WikipediaHornazo at Wikipedia-es
