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Tasso (pronounced TAH-so) is not your everyday carving ham or table meat—it is South Louisiana’s legendary specialty seasoning cut. Traditionally crafted from lean pork shoulder, tasso is heavily cured, boldly rubbed with authentic Cajun spices, and heavily smoked over natural wood until dark, concentrated, and intensely aromatic. In authentic bayou cooking, tasso is the secret weapon used to build unmatched depth, color, and savoriness into slow-simmered dishes.
Handcrafted in Breaux Bridge Since 1967
Produced in Breaux Bridge, Louisiana, by Comeaux’s—an iconic Cajun brand trusted for over five decades—this tasso embodies true Acadiana smokehouse heritage. Naturally smoked with real hickory and seasoned with authentic paprika and spice seasonings, Comeaux’s preserves traditional curing methods rather than cutting corners with liquid smoke, giving you access to real Louisiana flavor that is virtually impossible to replicate outside the bayou.
Intensely Savory, Smoky & Concentrated
Because tasso is packed with hickory smoke, rich pork flavor, and warm spices, a little bit goes a long way. Just a few ounces diced and sautéed will perfume an entire dish, rendering spiced drippings that season everything cooked in the same pan.
Essential Culinary Uses
Gumbos & Jambalayas: Dice and brown alongside andouille to create an irresistible, smoky flavor base and savory fond for classic Cajun gumbos and rice dishes.
Southern Greens & Beans: Toss cubed tasso into slow-simmered collards, turnip greens, or red beans and rice in place of standard ham hock or salt pork for vastly superior smoke and spice.
Cajun Cream Sauces & Pasta: Sauté finely diced tasso with garlic and green onions before reducing with cream and butter for blackened chicken pasta, shrimp and tasso fettuccine, or crawfish sauce.
Grits, Skillets & Breakfast: Render crisp in a cast-iron skillet to fold into creamy stone-ground grits or morning breakfast hash.
Tasso (pronounced TAH-so) is not your everyday carving ham or table meat—it is South Louisiana’s legendary specialty seasoning cut. Traditionally crafted from lean pork shoulder, tasso is heavily cured, boldly rubbed with authentic Cajun spices, and heavily smoked over natural wood until dark, concentrated, and intensely aromatic. In authentic bayou cooking, tasso is the secret weapon used to build unmatched depth, color, and savoriness into slow-simmered dishes.
Handcrafted in Breaux Bridge Since 1967
Produced in Breaux Bridge, Louisiana, by Comeaux’s—an iconic Cajun brand trusted for over five decades—this tasso embodies true Acadiana smokehouse heritage. Naturally smoked with real hickory and seasoned with authentic paprika and spice seasonings, Comeaux’s preserves traditional curing methods rather than cutting corners with liquid smoke, giving you access to real Louisiana flavor that is virtually impossible to replicate outside the bayou.
Intensely Savory, Smoky & Concentrated
Because tasso is packed with hickory smoke, rich pork flavor, and warm spices, a little bit goes a long way. Just a few ounces diced and sautéed will perfume an entire dish, rendering spiced drippings that season everything cooked in the same pan.
Essential Culinary Uses
Gumbos & Jambalayas: Dice and brown alongside andouille to create an irresistible, smoky flavor base and savory fond for classic Cajun gumbos and rice dishes.
Southern Greens & Beans: Toss cubed tasso into slow-simmered collards, turnip greens, or red beans and rice in place of standard ham hock or salt pork for vastly superior smoke and spice.
Cajun Cream Sauces & Pasta: Sauté finely diced tasso with garlic and green onions before reducing with cream and butter for blackened chicken pasta, shrimp and tasso fettuccine, or crawfish sauce.
Grits, Skillets & Breakfast: Render crisp in a cast-iron skillet to fold into creamy stone-ground grits or morning breakfast hash.