I enjoy hunting, and in Arizona, one of the most enjoyable species to hunt is the javelina. Locals call them “pigs”, but most of us know that they are not related to pigs at all. They are their own, unusual species of critter. Some people don’t like how they taste, but I think that has a lot to do with how they are cared for in the field. If you enjoy hunting, you can read the tale of my 2016 Javelina Hunt HERE.
So far, I have had all of my javelina made into chorizo – a spicy Mexican (or Spanish) sausage that I have grown fond of since moving to Arizona. I think the next one I get though I will have made into Jalapeno Cheddar Summer Sausage – mmmmmm
One javelina’s worth of chorizo lasts me just about a year so I was running low and anxiously awaiting the call from my meat processor.
They mix the meat with pork fat to make the chorizon, and my javelina was turned into 34 one pound packages of yummy chorizo!
I cook it into chorizo and eggs, and then make breakfast burritos!
To make this, brown the chorizo. When it’s about halfway done, beat 3 or 4 eggs and stir them in and mix it all together. Cook until done. Some people add potatoes to the mix (papas)
The you roll into the burrito (clearly, I am still mastering this technique!) adding what you like. I often add shredded cheese and some salsa. My daughter likes just cheese. You can also add sour cream, or whatever you like…