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Homemade Tasso

  • Yield: 1 pound


  • 2 1/2 tablespoons paprika
  • 1 tablespoon salt
  • 2 1/4 teaspoons freshly ground black pepper
  • 2 1/4 teaspoons granulated onions
  • 2 teaspoons cayenne
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 pound boneless lean pork butt, cut into three or four 1-inch-thick slices


  • Mix the paprika, salt, black pepper, granulated onions, cayenne, garlic powder, and onion powder well in a medium bowl. Dredge each pork slice in the mixture, pressing it into the meat. Wrap tightly in individual pieces of plastic wrap.
  • Refrigerate to cure for at least three days and up to one week before using.