Hornazo, deeply rooted in Salamanca's culinary history, traces its tradition back to the XVI century and takes center stage during the celebrated event known as "Lunes de Aguas." This tradition unfolds on the Monday after Easter, transforming into a festive occasion where the people of Salamanca come together for a grand traditional picnic along the picturesque Tormes River.

The significance of Hornazo extends beyond its delectable taste; it becomes a symbol of cultural continuity and community bonding.The dish, a kind of empanada with a bread texture with its rich filling of marinated pork loin, Iberian chorizo, and serrano ham encased in a meticulously crafted dough, becomes the focal point of the celebration. 

Ingredients:
For the Dough:

• 500g strength/bread wheat flour
• 100ml lukewarm water
• 50ml white wine
• 30ml extra virgin olive oil by Oro Virgen
• 60g Iberian pork lard
• 21g pressed fresh baker's yeast or 7g freeze-dried baker's yeast
• 2 medium-sized eggs
• 8g fine salt
• 1 teaspoon sweet Pimentón de la Vera (Spanish paprika) Caballo de Oros

For the Filling:

• 500g marinated pork loin
• 150g Iberico chorizo  by Marcos Salamanca
• 120g serrano ham by Montenevado

Utensils:
- Parchment paper
- Rolling pin for rolling out the dough
- Rolling pin for lattice work on the dough

Instructions:
1. Before starting, soften the Iberian pork lard in the microwave (approximately 30 seconds).
2. Make the dough directly on a floured surface or in a large bowl if needed.
3. In the bowl, add the flour, white wine, lukewarm water, pork lard, yeast, olive oil, one egg, and a teaspoon of sweet paprika.
4. Mix with a fork and then with hands (lightly floured) until obtaining an elastic and homogeneous dough.
5. Place the dough in a bowl, cover with a clean cloth, and let it rest for about 30 minutes until it doubles in volume.
6. Preheat the oven to 220º C (428º F) for 10 minutes.
7. Divide the dough into two parts. On a floured surface, roll out one part of the dough with a rolling pin until you get a rectangular base.
8. Place chorizo, marinated pork loin, and ham on the base. Roll out the other part of the dough and place it over the filling. Trim and close the edges.
9. Roll out the remaining dough to create the decorative lattice on top.
10. Beat the remaining egg and apply it over the dough.
11. Prick the dough with a fork, then bake in the center position with full heat for about 30 minutes at 220º C (428º F).
12. Check for doneness, and if necessary, cover with aluminum foil to prevent the top from burning.
13. Remove from the oven and let it rest. Consume warm or cold.

With these quantities, you will get approximately 8/10 servings. Enjoy your meal!