Tasso ham is a specialty of southern Louisiana cuisine. In this case the "ham" is mistaken because tasso is not made from the pig's hind legs, but rather the pig's shoulder. These pieces are usually fatty, and because the muscles continue to be used by animals, it has many flavors. The bucket, which will weigh 7 to 8 pounds, is sliced ​​on top of the grains into 3 inches (7.5 cm) thick pieces. It is dredged in salt medicine, which usually includes nitrite and sugar. Meat is left briefly, only three or four hours, then rinsed, rubbed with a mixture of spices containing chili and garlic, and hot-smoke until cooked.
Although tasso can be eaten alone, it is more commonly used as part of the base season for boiled or boiled vegetables. These are used in dishes ranging from pasta to crab cakes to soups and sauces. In accordance with its roots, tasso is most often found in Cajun recipes, such as jambalaya.
Video Tasso ham
See also
- List of smoky foods
- Food portals
Maps Tasso ham
References
Source of the article : Wikipedia
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