Richard's Pork Tasso 8 oz Pack of 5

Richard's Pork Tasso 8 oz Pack of 5
  • $35.70 $29.45

  • 3 or more $26.78
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Tags: Richard's Pork Tasso 8 oz Pack of 5, 013451422000-5, Pork & Beef

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Richard's Pork Tasso is hickory smoked pork loin that has been seasoned with Cajun spices. The end result is a flavorful meat that can be used to add flavor all kinds of things such as beans, eggs, pasta and rice dishes. An important part of any Cajun cooks kitchen. Use Richard's Pork Tasso for an authentic Cajun or Creole gumbo. Delicious!

What is tasso pork?

Tasso Ham is lean, spicy cured meat that's hand-crafted from pork shoulder. A specialty of Cajun cuisine, Tasso is typically used to season dishes like soups, gumbo, grits, rice, and gravies, but any recipe that needs a rich peppery kick and depth of flavor can benefit.

What does Tasso taste like?

Tasso is cured, smoked, seasoned lean meat made in Louisiana. It has a salty, spicy taste. You use it in small quantities to add flavor to dishes, rather than eat it on its own.



Nutrition Facts

Refer to the product label for full dietary information.

About 2 oz servings per container.

Amount Per Serving
% Daily Value
Total Fat9g14%%Daily Value
Saturated Fat3.0g16%%Daily Value
Trans Fat0.0g
Cholesterol30.0mg10%%Daily Value
Sodium420.0mg18%%Daily Value
Total Carbohydrate0g0%%Daily Value
Dietary Fiber0.0g0%%Daily Value
Vitamin A2%%Daily Value
Vitamin C0%%Daily Value
Calcium2%%Daily Value
Iron2%%Daily Value

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Calcium 2
Organic 0
Calories 130
Nutrition Data 1
Size 8 oz. (226.5g) X 5
Calories from fat 80
Cholesterol 30
Cholesterol per unit 10
Dietary Fiber 0
Dietary fiber per unit 0
Iron 2
Protein 10
Saturated fat 3
Saturated fat per unit 16
Serving per container varied
Serving Size 2 oz. (56g)
Sodium 420
Sodium per unit 18
Sugars 0
Total carbs 0
Total carbs per unit 0
Total fat 9
Total fat per unit 14
Vitamin A 2
Vitamin C 0

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