Tasso - Cajun cured ham
$15.99 10 oz
By following the Cajun tradition this "ham" is cut from the pork shoulder rather than the hind legs. The rich dense meat is heavily spiced with white pepper, allspice, chilies, and marjoram before hanging in the smokehouse for a thick lick of smoke from the smoldering pecan wood. Traditionally used in cajun cooking adding depth to gumbo, jambalaya and dirty rice but can be used in other styles of cooking too. Add a bit of chopped tasso to creamy dips and fondues for a peppery bite and rich texture. Or add to eggs, greens, soups, or use it as the perfect accompaniment to briny shellfish.
All Smoking Goose recipes begin on the farm. They carefully curate farm sources based on research, site visits, flavor, and personal relationships with farmers. The base requirements for all Smoking Goose farm sources: Small Family Owned Farm, No factory Farms, No Gestation Pens, Antibiotic Free, 100% Vegetarian Feed, No Growth Promotants, Humanely Slaughtered. Source codes printed in the bottom right corner of each smoking goose package. To find out more about the farm please visit their Raw Resource Sheet.
This item is stored frozen. Please use within 30 days of defrosting.
Ingredients: smoked pork flat iron, cayenne, marjoram
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About the Farmer
The Smoking Goose produces the highest quality artisan slow cured and smokes meats - period. They combine old world craft with new world creativity and flavor.
Set in the heart of Indianapolis, Smoking Goose continuously brings new world flavors to the old world craft of curing meat. Using rabbit, elk and lamb, instead of the usual pork or turkey, Smoking Goose comes up with unique flavor combinations like Elk and Blueberry Salame or Smoked Duck, Pear, and Port Sausage. The man behind it all is Chris Eley. His process for slow curing and smoking meats is rooted in patience and care—from partnering with neighboring family farm who raise animals as nature intended to butchering and tying each batch of salumi by hand. If you’re in the area, you can witness the magic at their Meat School, where you can learn how to butcher a whole hog, cure meat, make salumi and master recipes for sausage and pâté!
We're not the only ones who love them!
Smooking Goose has been featured in Bon Appetit, Food and Wine, NYT, Grubhub, Wall Street Journal, and James Beard Foundation. Chris Eley was also awarded the 2015 Good Food Award.Eley and team use traditional methods to cure meat "from healthy animals raised on independent farms in Indiana and neighboring states by people who care as much about the well-being of the animals and the land as they do their own families,"
Salami, bratwurst, chorizo, lomo, duck prosciutto and smoked pork chops are among Smoking Goose offerings.
This is not Eley's first accolade. Goose the Market and Smoking Goose led to previous features in Bon Appetite and Food and Wine. The Indianapolis Star in 2012 named Eley one of the top ten entrepreneurs to watch.
Before opening Goose the Market, Eley cooked at award-winning Chicago restaurants and was tapped by nationally known chefs Rick Tramanto and Gale Gand to open restaurants and create menus, according to his bio at the Smoking Goose website.