INGREDIENTS (serves 4)
8 slices of Jamón de Huelva
4 tablespoons mayonnaise
5 thin slices of mozzarella
Break the eggs into a bowl and beat them with a pinch of salt.
Place a large non-stick pan on the heat and grease it with a knob of butter. When
it starts sizzling, add the eggs and cook the omelette without stirring it, turning
it just once. Place it on a sheet of baking paper and allow it to cool. Cover a
sufficiently large plate with some cling film and then place the omelette on top of
it. Spread two tablespoons of mayonnaise over the entire surface of the omelette,
followed by the well-drained mozzarella, the whole slices of Jamón de Huelva
and another layer of mayonnaise.
Roll up the omelette with the help of the film, then wrap it in the film, twisting the
ends like a sweet, and place it in the fridge for three hours. After three hours,
slice the roll with a sharp knife and serve.
Playing on the double meaning of the word Iberian, the Consortium of PDO Jamón de Huelva invites everybody who may be interested, with no limits of age or nationality, to participate defining the Iberian Pride.
The definitions are intended to help approaching every day of 2013, and need not be related to the world of the famous jamón.
Of all the definitions collected, 365 will be selected to be published, together with the names of the authors, on the Jamón de Huelva web page www.jamondehuelva.es, every day of 2013.
From the Consortium they say: “The definition of Iberian Pride is a very personal matter and we don’t want to put any limits to the participants’ imagination, especially because the ultimate goal it is to surprise and launch a positive message to the readers. The definitions may refer the world of jamón, but not necessarily”.
The award for the 365 winners consists of a pack of Jamón de Huelva summon quality, hand sliced by a maestro cortador, presented in a case of institutional red with gold printing of the Consortium logo. At the end of 2013, the definitions will be published, along with the names of the authors, in a book which will be given to the winners.
Joining is easy! Just send your definition through the form that you can find on the web site www.jamondehuelva.es, mail it at email@example.com or send it tho the POB Apartado de Correos n º 1, 21290 Jabugo (Huelva).
The sector claims that the current Spanish political situation is conflicting with the application made three years ago by the Consejo Regulador de la Denominación de Origen Jamón de Huelva to change the name of prized Jamón de Huelva to Jamón de Jabugo.
Following the recent change of government, the Minister of Agriculture, Rosa Aquilar, has resigned from her post and has left the long-standing application from the Consejo Regulador unresolved.
In fact, an application was made to change the name three years ago, due to the pressing demands of the sector and as requested by the producers themselves. In the words of the head of the Consejo Regulador, José Antonio Pavón, “the sector is already facing serious problems, together with the harsh financial climate, and changing the name to Jamón de Jabugo would mean something more than just hope for the Iberian ham from the Sierra”. The Consejo Regulador believes that this application is more than justified and not just a whim, because in fact this is the name by which the everyday consumer knows this ham and what it is called all over the world.
The question is more topical than ever. The Instituto Internacional San Telmo (San Telmo International Institute) and the Consejo Regulador recently wrote a report that will be used by the most important training institutions as a case study: El jamón ibérico ¿una cuestión de marca?: DOP Jamón de Huelva o Jabugo. (Iberian ham. A question of branding?: Jamón de Huelva or Jabugo PDO.)