Tasso is a beloved Louisiana-style cured pork that brings intense flavor to gumbo, jambalaya, and red beans. This recipe uses lean pork butt, which is cut into thick slices and coated in a vibrant mixture of paprika, cayenne, garlic, and onion powder. The cure draws out moisture while infusing the meat with a deep, spicy-sweet aroma. After several days in the refrigerator, the pork transforms into a firm, aromatic ingredient that crisps up beautifully when diced and fried. It&# 226;ÂÂs an essential pantry item for anyone who loves Southern cuisine.
Tasso
Description
Tasso is a beloved Louisiana-style cured pork that brings intense flavor to gumbo, jambalaya, and red beans. This recipe uses lean pork butt, which is cut into thick slices and coated in a vibrant mixture of paprika, cayenne, garlic, and onion powder. The cure draws out moisture while infusing the meat with a deep, spicy-sweet aroma. After several days in the refrigerator, the pork transforms into a firm, aromatic ingredient that crisps up beautifully when diced and fried. It&# 226;ÂÂs an essential pantry item for anyone who loves Southern cuisine.Ingredients
Directions
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In a mixing bowl, combine salt, black pepper, cayenne, paprika, granulated garlic, and onion powder.
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Dredge each piece of pork in the spice mix, ensuring all sides are coated.
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Press the spice mix firmly into the meat to create an even layer.
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Pack the seasoned pork slices tightly in plastic wrap, about 4 to a pack.
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Refrigerate for a minimum of 3 days or up to 1 week to cure.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 778.4kcal
- % Daily Value *
- Total Fat 42.4g66%
- Saturated Fat 14.5g73%
- Cholesterol 227.0mg76%
- Sodium 29447.2mg1227%
- Total Carbohydrate 19.2g7%
- Dietary Fiber 9.3g38%
- Sugars 2.8g
- Protein 81.1g163%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
After curing, the tasso can be smoked, dried, or used directly in recipes. Dice into small cubes and fry until crispy before adding to gumbos or jambalayas. Store cured tasso in the refrigerator for up to 2 weeks or freeze for longer storage.
