A long while ago, I was watching an episode of Diners, Drive-ins and Dives that featured a recipe for Tasso. It wasn't anything like the Tasso I've seen anywhere else. It was dry cured with the typical seasonings, but it was made from the top half of a pork loin, not the shoulder. Even more different, it was not hot smoked, or cold smoked for that matter. Has anyone else seen anything like this? The chef made a claim to it being Portuguese, but I can't find any reference to Tasso being made this way in anywhere.
Jan. 25, 2013 3:33 pm
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