Hornazo – 55000 Recipes. Passion for food


Daniel Hernandez – Hamon, restaurant Hamon – semi-finalist of the I International Cooking Competition with Iberico leaves us this original #recipe reminder of those techniques for preserving and hardening food that are still in force today. This will be next November 14 during the celebration of I International Forum of the Iberian Pig, when we will find out who is the winner of the competition.


  • Olive oil to cover
  • For the table
  • 500 grams of flour
  • 200 ml. of water
  • 100 ml. White wine
  • 50 ml. From olive oil
  • 1 egg
  • 25 g of lard
  • 25 g of fresh yeast
  • 5 g sugar (spoon of coffee)
  • 10 g of salt (two spoons of coffee)
  • A piece of Iberian cross
  • Peppers
  • Sol
  • Pasteurized egg yolk
  • Knife sliced ​​ham
  • Other ingredients
  • Vacuum bag
  • A tablespoon of paprika
  • 1/2 kg of sugar
  • 1 kg of salt
  • One piece of double chin
  • For the candied double chin
  • Pepper
  • 11/8 of a teaspoon of yellow food coloring
  • For the decorative grille
  • 50 g dough (previous development)
  • 5 g ground pepper
  • 10 cl white wine
  • For the cross of the orza
  • 1 large orange
  • 1 large lemon
  • 5 balls of pepper
  • 3 unpeeled garlic cloves
  • 2 bay leaves
  • 1 clone of citrus thyme
  • 1 clone of rosemary
  • 10 mint leaves
  • 5 grams of salt
  • 50 g red pepper
  • 100g booty
  • 1 egg
  • For cured yolks
  • Two buds on the farmyard
  • 200g salt
  • 125g sugar
  • 1 clone of lemon thyme
  • 1 clone of rosemary
  • For the girls
  • 100g lizard
  • 100g feather
  • 100g secret
  • 1 cinnamon stick


For the table

  1. In the mixer, mix 300 grams of flour with 200 ml of water, 100 ml of white wine, 25 grams of fresh yeast, sugar and colorant.
  2. Later, continue to cover the mixture with plastic wrap and let it rest in the refrigerator for 2 or 3 hours.
  3. The next point will be to add to the previous mixture the remaining flour (200 g), 50 ml. olive oil, 25 grams of melted lard, beaten egg and 10 grams of salt.
  4. Continue to mix everything and finish kneading by hand for a few minutes.
  5. Finally, place the dough in a bowl, cover with plastic wrap and let it rest for another 1 or 2 hours in the refrigerator.
  6. Once the dough is done. Stretch it with a roller and bake at 180º for 10 minutes.
  7. The dough will need to form air bubbles.
  8. We booked.

For the network

  1. Roll out the dough with a rolling pin and cut with a special pasta knife.
  2. Stretch, paint with egg and bake, giving it the shape of a dome at 170 ° for 8 minutes.

For cured yolks

  1. Mix salt, sugar, thyme and rosemary and put half of the mixture, make holes in a bowl and put the yolks in them.
  2. Cover them with the remaining salt and keep them inside for 10 days.
  3. After this time we remove them from the salt, wash them and keep them on a clean towel.
  4. They should have the perfect texture for grating.

For the girls

  1. Marinate uncle with all ingredients, rest from one day to the next.
  2. We make a roll with kitchen foil, vacuum packaging and steam at 70ºc for 7 hours.
  3. After this time we cool in water and ice.
  4. We save

For the cross of the orza

  1. Grate the peel of the orange and lemon and pour it into a bowl.
  2. Squeeze the orange and lemon in the same bowl and add the remaining ingredients.
  3. Clean the back of the fat on the outside, seal the piece on the plate.
  4. Put the rations in the marinade, cover with butter and keep it immersed in the marinade.
  5. We bake at 130ºc with a 51 ° c probe.
  6. When the probe marks the temperature, remove the pan and cool inside the marinade.
  7. Vacuum and save until serving time.

For the double chin

  1. Square the double chin and add the mixture of salt, sugar and paprika.
  2. We treat the piece for 4 hours.
  3. Remove and place in the vacuum bag and configure at 70 ° C for 7 hours.
  4. After this time we cool in water and ice.
  5. Keep in the bag until serving time.


  1. Cut into the meat slicer, the lump of orza, the uncle’s roll and the double chin, in the size of three parts of the waist, two of the uncle’s roll and a piece of double chin.
  2. Place the cookies with the dough with the slightly punctured bubbles in the plate to fill them later with liquid yolk.
  3. On top of everything we put the slices on the waist with the double chin, sprinkled with flavor.
  4. Place the slices of candied uncle on top, finish with the slice of ham. Grate the hardened yolk, arrange a tablespoon on top of each lid.
  5. Place on a plate and finish closing with a dough dome.

I will see you on another recipe.
55000 Recipes

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