Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Welcome to a world of rich flavors and authentic Cajun cuisine with Richard's Pork Tasso. This premium pork loin is not just any meat; it's a journey into the heart of Louisiana cooking. Perfectly seasoned with traditional Cajun spices and hickory-smoked for that unmistakable southern taste, Richard's Pork Tasso is your secret ingredient to elevate any dish.
Made from premium cuts of pork and slow-cooked with red pepper and traditional seasonings, this southern Louisiana specialty is essential for creating dishes that sing with flavor. Whether it's gumbo, soups, grits, or rice, adding Richard's Pork Tasso means adding soul to your meals.
Integrating Richard's Pork Tasso into your cooking is easy and rewarding. Here are two beloved recipes that showcase its versatility and depth of flavor:
A classic dish, simplified for your convenience. Start with sautéing onions, bell pepper, and celery, then blend in flour, broth, tomatoes, and spices. Add Richard's Pork Tasso and shrimp, simmer, and serve with rice. Full of flavor, it's a hearty meal that's sure to impress.
This dish begins with a sauté of onions, bell pepper, and celery, followed by the addition of Richard's Pork Tasso. Mix in tomatoes, broth, and spices, then shrimp and rice for a one-pot wonder. Each bite is a taste of Louisiana's best.
What is Tasso Pork? Tasso Ham is a lean, spicy cured meat from pork shoulder, essential for Cajun cuisine, enhancing soups, gumbo, and more with a rich, peppery kick.
What does Tasso taste like? Tasso has a unique salty, spicy, and smoky flavor, making it perfect for flavoring rather than as a standalone meat. It's firm, ideal for simmered or braised dishes.
Is Tasso similar to bacon? Yes, in some recipes, Tasso can be browned and used similarly to bacon, adding a crispy, flavorful garnish to dishes.
Richard's Pork Tasso is more than just an ingredient; it's a ticket to authentic Louisiana cooking. Its rich flavor and versatility make it a staple for any kitchen looking to add a Cajun touch. Whether you're a seasoned chef or a home cook, Richard's Pork Tasso promises to bring joy and flavor to your table. So why wait? Add this Cajun classic to your pantry today and let the good times roll!
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.