Tasso

TassoThis hand trimmed pork flat iron is often called "ham" though it's actually cut from well marbled pork shoulders. Smoking Goose follows that traditional flavor parade with a liberal layer of cayenne, marjoram, white pepper, and allspice. Each piece gets a thick lick of smoke over smoldering fruit wood Fully cooked, it's ready to use right out of the package. Tasso is essential for Cajun and Creole classics: cubed in jambalaya with our Andouille

Cut your own slices

Adorn shrimp and grits

stuffing/dressing

slender salame in the traditional way: on a sharp bias for a long

Spices (Black Pepper

Acme whitefish are carefully hot-smoke using a blend of North American hardwoods

This pickled veggie condiment is great to kick up any sandwich

hot Calabrian pepper

one 12oz package of slices - store in refrigerator or freeze

cheese cultures

Shagbark Hickory Bacon: Thick-cut bacon we cured under shagbark hickory syrup and smoked over whole log hickory

Each whole piece is 6-7lbs each