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 othe...Show More >
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 rich, peppery bite and pleasing 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
