The Wickmapedia says:
Tasso ham is a specialty of south
Invalid Link Removed. In this case "
Invalid Link Removed" is a misnomer since tasso is not made from the hind leg of a hog, but rather the
hog's shoulder. 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
nitrites 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.
Though tasso may be eaten on its own, it is more often used as part of a flavor base for stews or braised vegetables. It is used in dishes ranging from pasta to
crab cakes to soup and gravy. Appropriate to its roots, tasso is most often found in recipes of
Cajun origin, such as
jambalaya.
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