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D’Artagnan’s cured tasso pork is richly seasoned with red pepper, garlic and a mix of other herbs and spices for a kick of Cajun flavor. While generally called tasso ham, even in Louisiana, technically tasso is not ham because it is made from pork shoulder, and not the hind leg of a hog.
Sometimes called tasso pork, it is cured for a short time with a mixture of spices and then heavily smoked for deep bayou flavor. Tasso ham is fully cooked, so it’s easy to slice and serve on a sandwich, like a Cuban-style hot-pressed sandwich with Swiss cheese. But tasso is also ideal for flavoring your favorite gumbo, stew, bean dish, or even pasta.
Dice tasso and throw it into split-pea soup an hour before it finishes cooking for added heat and depth of flavor. Sauté giant shrimp and andouille sausage with white wine, butter and diced tasso ham and serve over grits or polenta for an easy weeknight dinner. Really, almost any dish that typically uses ham gets a spicy kick from tasso ham. Try it chopped small and added to a potato bake or use as a topping on pizza. Stir into braised greens like collards, chard or kale.
Its hefty shelf life—our ham stays usable for up to 30 days—means you can wait for inspiration to strike. This is a great pantry staple for the busy home cook.
ingredients: pork shoulder coated with: white, black and red peppers, dried garlic, brown sugar, cumin, dried onion, paprika, thyme. Cured with water, salt, brown sugar, sodium nitrite
"Food stylist Alison Attenborough cooks polenta with fresh corn and tops the finished, creamy dish with salty Tasso ham. It is the ultimate quick comfort food."
"Smoky bacon, rock shrimp and sharp cheddar cheese flavor Jason Cheek's take on this southern staple, "
"This chunky jambalaya is a carnivore's dream come true. Serve it with a generous hunk of corn bread and watch it disappear!"