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A lean chunk of pork (often shoulder) or beef that is heavily seasoned with Cajun spices then smoked for 2 days, resulting in a firm, smoky meat used for seasoning. Tasso is often used in Cajun dishes, such as jambalaya, soups, pastas and seafood.
Ethnicity: Cajun Ingredient
Season: available year-round
How to select: Tasso is readily available in Louisiana and may be ordered online if you cannot find it in your local grocery store. You can also make your own Tasso by using a pork butt and spices such as: cayenne pepper, salt, white pepper, paprika, salt, cinnamon and garlic. To make your own you would need a smoker.
How to store: Tightly wrapped in the refrigerator for a week.
How to prepare: Often finely chopped and used as a seasoning like ham, prosciutto, pancetta or salt pork to flavor beans, eggs and pasta.
Substitutions: Canadian bacon or smoked ham
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|Total Fat 0.0g||%|
|Saturated Fat 0.0g||%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.0g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.0g||%|
|Dietary Fiber 0.0g||%|