Please note our off-season store hours: Tues-Fri 12pm-6pm, Sat 10am-5pm. CLOSED Sunday and Monday.

Tasso, Hickory Smoked Pork
Tasso, Hickory Smoked Pork
Tasso, Hickory Smoked Pork
  • Load image into Gallery viewer, Tasso, Hickory Smoked Pork
  • Load image into Gallery viewer, Tasso, Hickory Smoked Pork
  • Load image into Gallery viewer, Tasso, Hickory Smoked Pork

Tasso, Hickory Smoked Pork

Regular price
$ 9.95
Sale price
$ 9.95
Regular price
Sold out
Unit price
per 
Shipping calculated at checkout.
Shipping calculated at checkout.
Tasso ham is a smoked, spiced, and cured meat, a specialty of South south Louisiana Cuisine. In this case "ham" is a misnomer since tasso is not made from the hind leg of a hog, but rather the hog's shoulder. This cut is typically fatty, and because the muscle is constantly used by the animal, has a great deal of flavor. The butt, which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 in (7.5 cm) thick. These are dredged in a salt cure, which usually includes nitrites and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture and cooked. 

Though tasso may be eaten on its own, it is more often used as part of a flavor base for stews or braised vegetables. It is used in dishes ranging from pasta to crab cakes to soup and gravy. Appropriate to its roots, tasso is most often found in recipes of Cajun origin, such as jambalaya and red beans.   Each pack contains 8 oz. 

Cooking instructions are not available at this time. Please contact us if you have any questions.

Nutritional facts are not available at this time. Please contact us if you have any questions.