Description

Often referred to as Tasso "ham," this whole muscle is actually cut from the shoulder. Under a liberal dose of spices, each carefully trimmed pork flat iron gets a hot lick of smoke. Essential for jambalaya and creole classics, this richly flavored cut brings depth and spice from morning till night: fry up with eggs, layer between bread with sliced cucumber and olive relish, toss with greens and beans at the bbq.