Tasso from the Spanish word tasajo meaning dried meat is a cured and smoked pork product similar to ham. It is most popular in Louisiana in dishes such as jambalaya gumbo étouffée and red beans with rice.
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The famous German recipe for pig's trotters that everyone loved!
It is popular in soups broths and sauces that require long simmering as tasso requires a long cooking time to become soft and tender.
Although tasso has some similarities to ham it is actually made from boneless pork shoulder not pork trotters which is ham. This fatty cut (sometimes called pork butt) is heavily salted with curing salt and left to sit for several hours. It is then rinsed and rubbed liberally with a spice mix containing lots of garlic pepper and cayenne pepper (or sometimes pure Cajun seasoning) and hot smoked until tender.
It is often cooked on low heat so that it does not burn but slowly melts some of the fat. It is then cooled and cut into slices or strips.
