Not the most visually appealing thing in the world but Tasso ham was one of the most delicious discoveries from my time cheffing in the US. Having had the pleasure of working with an excellent chef with roots from New Orleans, Louisiana - I was introduced to many different dishes, recipes and ingredients that I had never been exposed to. One of which was Tasso ham, a specialty of Cajun cuisine. It is a spicy, peppery version of smoked pork made from salt cured pork shoulder. 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. I have yet to find this most incredibly tasty meat in the UK - I am sure I will have try to recreate my own version at home (not sure where I would find room for hot smoking though...).
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