A traditional Spanish hornazo. Weight 2,5 kg
In Salamanca, the Hornazo is traditionally eaten as part of a picnic on the banks of the river during the "Lunes de aguas” holiday.
It is a pie made with various cold cuts (loin, chorizo,ham) which are cooked slowly and with the utmost care, resulting in this delicious baked good.
FILLING (50%):
Pork loin (pork loin, paprika, olive oil, salt), Iberian chorizo (Iberian pork meat and fat, sugars, LACTOSE, dextrin, emulsifiers (E-450i, E-450ii), antioxidant (E-300), salt, paprika, white wine (SULPHITES), olive oil, preservative (E-250), garlic, nutmeg), Cured ham (pork ham, salt, sugar, antioxidant (E-301) and preservatives (E-250, E-252) and EGG.
DOUGH (50%):
Wheat flour, pork lard (lard, pork fat and antioxidants (E-310, E-320, E-330), water, salt, yeast and EGG.
| Energy | 1290Kj / 308Kcal |
| Fat: | 19g |
| Saturated Fat: | 7,9g |
| Carbohydrate: | 20g |
| Sugars: | 3,3g |
| Protein: | 15g |
| Fat: | 2,4g |
Pork cracklings are one of the most traditional dishes in Spanish cuisine, typically enjoyed as appetizers. Weight: 200g
Iberian country-style pâté in a round Viandas tin, perfect for serving with breadsticks or small rolls. Weight: 100 g.
A traditional Spanish hornazo. Weight 2,5 kg
