Origin of a Recipe: Homemade Chorizo with Ground Pork from Whiffletree Farm

Story and photos by Aaron Lynch, Chef-Owner, Hidden Julles Cafe

Welcome to the fifth edition of Origin of a Recipe. This month we’re sharing our famous chorizo recipe.

I developed this chorizo recipe out of a need for sausage that did not contain sugars and other unwanted ingredients, like dextrose. I asked a few butchers to custom process a mixture without sugars and to my surprise, I couldn’t t convince them to do it. I have so many customers with dietary restrictions. I wholeheartedly wanted to meet the needs of my paleo and gluten-free customers. This recipe was also very personal to me as I am living a paleo lifestyle, too.

That’s when my friend, Jesse Straight from Whiffletree Farm, and I came up with a plan. When I opened Hidden Julles Cafe, I instantly fell in love with Jesse’s philosophy for raising and processing livestock. In addition, he also has a heart for farming in a way that promotes earth friend sustainability.  

Jesse loves raising pigs. He says, “They are very lovable animals and clearly appreciate the lives we give them. When we give them fresh pasture they chomp the grass and greens with relish!”

Jesse first trains the pigs to use electric fencing. Once they are trained, he is able to string up wire paddocks on pasture and in the woods. The pigs are moved to fresh pasture or woods at least every other week.  

Jesse is a very strategic farmer. He says, “We move them often, and this movement is the critical game-changer in the health of the animal and health of the land; and this is what the industrial organic producers are unwilling to do. Moving them frequently to fresh pasture imitates what animals naturally do in the wild. The movement gives the animal fresh forage and clean ground. Fresh forage means better nutrition. Clean ground means less stress on their immune system. This is because they are not mucking around in their own excrement and with all the pathogens (viruses, bacteria, and parasites) that would love a stationary and unsanitary host.”

In addition, the land loves to get a biological massage, tilled and grazed and manured by the pigs. The land also wants rest, which he facilitates when the pigs move on so that it can metabolize what the pigs did and put down.

Jesse adds, “All this adds up to pigs that are healthy and happy, a land whose fertility is ever improving!”

After getting my hands on Jesse’s amazing meats. I experimented with recipes for chorizo and sage sausage. For the chorizo, I learned to mix the wet and dry ingredients together to make a paste, and then add that mixture to the meat. I discovered that if all of the ingredients are mixed together, it almost had a batter like consistency. I love adding interesting ingredients to enhance flavors. For the chorizo recipe, you’ll see that I use cinnamon.

At Hidden Julles Cafe, I feature the chorizo on the Eggs Benedict Parker and other items. Come in and give them a try!


For a downloadable, printable version of this recipe, click here.

Yield: 8 Servings

2 pounds pork (finely ground)
4 tablespoons chili powder
2 tablespoons ground paprika
2 tablespoons garlic powder
1 teaspoon ground cumin
1 pinch ground cinnamon
1 teaspoon salt
½ cup apple cider vinegar


  1. Mix all dry ingredients and vinegar in a bowl
  2. Stir until it is a paste consistency
  3. Add paste to meat and mix together
  4. Cut in portions by hand
  5. Cook on a griddle or in a pan on the stove
  6. Flip to cook both sides
  7. Enjoy!

Visit originofarecipe.com for more great recipes from Aaron.

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