Tasso Ham

Tasso Ham

jambon Tass de porc

red fleur seperator

swien tasso ham

Pork shoulder, cured and smoked over hickory for six hours. Tasso is not a centerpiece — it is a backbone. A small amount does significant work. In a pot of beans, a braise, a gratin — it gives smoke and depth without demanding attention. Heritage pork. Six hours. The result speaks without explanation.

$15
( / )
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Recipes from the Journal

featuring our Tasso Ham

Tasso Ham Bean and Cabbage Soup

Tasso Ham Bean and Cabbage Soup

Continuing with Fall soups, this Tasso Ham Bean Cabbage soup brings together all of the Fall and Winter vegetables to create a hearty dish that's great to have on hand.

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Split Pea Soup with Tasso ham

Split Pea Soup with Tasso ham

One of my favorite soups growing up was my mother’s split pea soup.

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Radishes with Ham Butter

Radishes with Ham Butter

Traditionally, radishes are served with butter and flake salt, to help reduce the heat of a raw radish.

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Ingredients
Pork Shoulder, Curing Salt #1, Kosher Salt, Sugar, White Pepper, Cayenne Pepper, Dried Marjoram, Ground All Spice
Cooking Instructions
We cold smoke all our andouille sausage to an approximate temperature of 165° F;. Though with all meats you should cook all of our meats to at least to 165° F or the USDA recommended cooking temperature for pork.