Tasso ham
Encyclopedia
Tasso ham is a specialty of Cajun cuisine
. It is a spicy, peppery version of smoked pork made from the shoulder butt
. In this case, "ham
" is a misnomer, since tasso is not made from the hind leg of a pig. 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 nitrates
and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture containing Cayenne pepper
and garlic
, and hot-smoked until cooked through.
Tasso is not eaten on its own, but is used as part of a flavor base for stews or braised vegetables. It is used in dishes ranging from pasta to crab cakes, soup to gravy. Appropriate to its roots, tasso is most often found in recipes of southern or Cajun
/Creole
origin, such as jambalaya
.
Cajun cuisine
Cajun cuisine is the style of cooking named for the French-speaking Acadian or "Cajun" immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation...
. It is a spicy, peppery version of smoked pork made from the shoulder butt
Boston butt
Boston butt is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. In the US, smoked or barbecued Boston butt is a southern tradition...
. In this case, "ham
Ham
Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...
" is a misnomer, since tasso is not made from the hind leg of a pig. 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 nitrates
Sodium nitrate
Sodium nitrate is the chemical compound with the formula NaNO3. This salt, also known as Chile saltpeter or Peru saltpeter to distinguish it from ordinary saltpeter, potassium nitrate, is a white solid which is very soluble in water...
and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture containing Cayenne pepper
Cayenne pepper
The cayenne pepper—also known as the Guinea spice,cow-horn pepper, aleva, bird pepper,or, especially in its powdered form, red pepper—is a red, hot chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum...
and garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, and hot-smoked until cooked through.
Tasso is not eaten on its own, but is used as part of a flavor base for stews or braised vegetables. It is used in dishes ranging from pasta to crab cakes, soup to gravy. Appropriate to its roots, tasso is most often found in recipes of southern or Cajun
Cajun
Cajuns are an ethnic group mainly living in the U.S. state of Louisiana, consisting of the descendants of Acadian exiles...
/Creole
Louisiana Creole cuisine
Louisiana Creole cuisine is a style of cooking originating in Louisiana which blends French, Spanish, Portuguese, Italian, Greek, Asian Indian, Native American, and African influences, as well as general Southern cuisine...
origin, such as jambalaya
Jambalaya
Jambalaya is a Louisiana Creole dish of Spanish and French influence. -Jambalaya varieties:Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture...
.