Hornazo is Salamanca's signature dish: a thick lard-enriched pastry stuffed with chorizo, jamón ibérico, loin of pork, and hard-boiled egg, baked in a large round. It is traditionally eaten on the Monday after Easter (Lunes de Aguas), when students historically picnicked by the Tormes, but it is available year-round at traditional restaurants and bakeries throughout the city.
Other regional dishes to look for include cochinillo (suckling pig roasted until the skin is crisp), chanfaina (a rice stew made with offal, a Salamanca speciality), and farinato (a spiced sausage made from fat and flour rather than meat). Sierra de Salamanca wines — light reds from the Rufete grape — pair well with the local food and are not easy to find outside the region.