Description
We Grow Pasture-Raised Heritage Breed Pork
Our chorizo is Mexican-style which means that it is a raw, ground sausage that must be cooked before eating. Mexican chorizo generally comes in casings that are broken open and discarded when frying the sausage.
Chorizo sausages originated in Spain and Portugal, and versions of them exist throughout Latin America. Unlike most varieties of Spanish or Iberian chorizo (which is cured and dried in a way somewhat similar to salami or pepperoni), Mexican chorizo is a raw, ground sausage that must be cooked. This chorizo has a mild-medium level of heat.
Although most Mexican chorizo is red in color because of the dried chile pepper and paprika in the recipe, the area around the city of Toluca (in central Mexico) is famous for its green chorizo, made with tomatillos, cilantro, and/or green chiles. Chorizo is usually employed in relatively small quantities to add a great flavor boost to countless Mexican dishes like eggs and tacos.
Chorizo has made a name for itself at the breakfast table with chorizo and eggs – chorizo, however, can be used in a variety of dishes. It can be served as an hors d’ouvres with Manchego cheese and olives. You can crisp chorizo and toss it into salads, particularly spinach. Or, simply warm it and mix it with any pasta “sauced” with kale, dried chile flakes and olives for a hearty dinner. You can also think of it as a seasoning: Render the paprika-and-garlic-rich fat and it can flavor anything from braised green beans to seared cod to dull cannellini.
Plan a visit to come see the role our hogs play in our farm system. Learn more about how our heritage hogs are raised on our main farm website’s pastured pork page.
