Serious Eats: Talk
Sub for Tasso
My local WF and specialty grocery store don't have tasso ham and I unfortunately don't have time to order online. I'm making a "cajun" pasta dish with shrimp and alfredo sauce so the tasso was supposed to be a flavoring agent and not necessarily the main emphasis of the dish. Any thoughts about subs? I'm thinking maybe pancetta or andouille or a combo of the two. If anyone has any suggestions I'd love to hear them.