Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine. It is made into a spicy ham, sometimes referred to as Cajun ham, having a peppery outer skin that has been heavily smoked. Tasso can also be produced as a beef product that has been cured and then smoked. Andouille, chorizo or linguica sausage can be used as substitutes that add more spicy intensity, but none of the three will provide the depth of the smoky flavor provided by tasso. Although very tasty, tasso may have a somewhat gristly texture.

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