When it comes to specialty meats, South Louisiana knows how to deliver. From tantalizing turduckens to mouthwatering chaudin, there's no limit to what can be achieved with meat in this region. However, one meat that often goes unnoticed in the world of specialty meats is tasso. Tasso, also known as Cajun ham, boasts a unique flavor that holds untapped potential in dishes beyond the boundaries of traditional Cajun and Creole cuisine.
What is Tasso?
Tasso, a Cajun delicacy with Spanish origins, has a history as rich as its flavor. Although it is commonly referred to as tasso ham or Cajun ham, it's important to note that ham is a misnomer. The meat for tasso is sourced from the shoulder of the hog, rather than the leg like traditional ham. The term tasso originates from the Spanish word tasajo, which translates to slice of cured dried meat. References to tasso date back as early as the mid-1700s when buffalo strips, known as tassagear, were sold to French settlements in America.
How is Tasso Made?
While the protein used in today's tasso may differ significantly from its historical counterparts, the preparation process remains quite similar. Tasso begins with a pork shoulder, which is either cut into one-inch steak slices or left whole to be cut later. The meat is then coated in a curing mixture of salt and Cajun spices before being refrigerated for several hours. During this refrigeration period, the salt mixture draws moisture out of the meat while the flavorsome seasonings infuse their goodness. After the curing process, the excess salt is rinsed off the pork, and it is then patted dry and marinated with traditional Cajun seasonings. The marinated pork is finally smoked at a low temperature for approximately three hours, resulting in a smoky, jerky-like exterior that encapsulates a tender and juicy interior. Similar to other smoked and cured meats, tasso requires no additional cooking and can be added directly to dishes after smoking.
Ways to Incorporate Smoked Tasso Into Your Cooking
Tasso is widely used in traditional Cajun dishes such as gumbo, jambalaya, etouffee, and red beans and rice. However, its versatility extends far beyond these classics. Here are some exciting ways to incorporate smoked tasso into your cooking:
Hors d’oeuvres
Sliced or diced smoked tasso can add a spicy kick to your favorite finger foods. Mix it into creamy dips like ranch or spinach and artichoke dip, sprinkle it over deviled eggs, or add it to your charcuterie board alongside soft cheeses like brie and chevre.
Soups
Diced smoked tasso works wonders in cream-based soups and sauces. Its smokiness and spice cut through the richness of the cream, adding a unique depth of flavor. Try it in broccoli and cheese soup, potato soup, or chowders.
Breakfast
Swap out traditional ham or bacon and add smoked tasso to your omelettes, scrambles, and quiches. It also pairs beautifully when sprinkled on top of creamy grits!
Vegetables
Thick chunks of smoked tasso can elevate your side dishes to the center stage. Add some smoky and spicy goodness to greens, beans, okra, and Brussels sprouts for a delicious twist.
At The Best Stop, we offer a variety of tasso products to cater to all your creative cooking needs. Stock up on traditional pork tasso, chopped marinated tasso, and even turkey tasso today!
- What is a substitute for smoked tasso? While there is no exact substitute for the unique flavor of smoked tasso, you can try using other smoked and cured meats like smoked ham or bacon as alternatives.
- What is another name for tasso? Tasso is also commonly known as Cajun ham.
Smoked tasso is a spicy Cajun delight that can take your cooking to new heights. With its distinctive flavor and versatility, it can enhance a wide range of dishes, from hors d’oeuvres to soups, breakfast, and vegetables. Don't miss out on the opportunity to experiment with this delicious specialty meat. Visit The Best Stop today to get your hands on some top-quality smoked tasso and elevate your culinary creations!
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