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.

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