Cured Meat/Pork | Keto

Tasso

Sus scrofa domesticus (pork) Allergen-Free
Tasso

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Cajun, Creole (Louisiana)
  • Seasonality Year-Round
  • Source Pork shoulder/butt

The Forktionary Angle

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Definition

A highly seasoned, smoked, and cured cut of pork, typically from the shoulder or butt, integral to Cajun and Creole cuisine.

Sensory Profile

TasteSalty, Spicy, Smoky, Savory, Umami
TextureFirm, Chewy, Lean
AromaSmoky, Pungent, Spiced (paprika, cayenne)
AcidityLow

Technical Metrics

Nutrition Facts

Per 28g (1 oz)
Calories250 kcal
Total Fat15 g
Saturated Fat6 g
Trans Fat0 g
Cholesterol100 mg
Protein30 g
Total Carbohydrate2 g
Dietary Fiber0 g
Total Sugars1 g
Calcium10 mg
Iron2 mg
Potassium400 mg

Chef’s Secret

Render Tasso lightly in a pan before adding to dishes. The rendered fat infuses incredible flavor into the base of your stews and braises.

Substitutions

Best Match

Smoked Ham (cubed)

1:1

Provides a similar salty, smoky flavor, but lacks the intense spiciness. Add extra cayenne.

Andouille Sausage (sliced)

1:1

Another Cajun staple, offers smokiness and spice, but has a different texture and fat content.

Chorizo (Spanish, cured)

1:1 (use less)

Spicy and smoky, but distinct paprika flavor and can be very oily. Use sparingly.

Prosciutto (diced, crisped)

1:1

Provides salty, savory notes, but not smoky or spicy. Use for textural crunch.

Buying Guide

Seek out authentic Cajun or Creole butchers. Tasso should be firm and well-smoked, often sold in small, dense pieces. Vacuum-sealed is ideal.

Flavor Pairings

Gumbo jambalaya red beans and rice collard greens grits corn soup.