Fans of pork, hear this: it’s not jerky. It’s not fatback. It’s not even technically edible by itself. But tasso will add intense pig flavoring to anything it’s cooked with, and is definitely worth getting to know personally.

Tasso was originally made from the trimmings from butchering a pig — thin strips of pork butt seasoned with Cajun spices and smoked to within an inch of its life. The result? Concentrated flavor and seasoning in porcine form, perfect for seasoning long-cooking dishes like gumbo and etouffée. We’re not mad at that. Not one bit. 

Use today’s Word of the Day: Mama’s Seafood Gumbo Recipe