Bocado, La Cantera Resort’s charcuterie, offers a taste of Texas with incredible smoked and cured meats and cheese, many of which are made in house. One of the most popular items to be found at Bocado is the Tasso Ham, which is cured, seasoned and smoked in house by Executive Chef Robert Carr. Chef Carr let us peek into the kitchen while he prepared the crowd favorite.
Day 1: Cure pork shoulder in a mixture of salt, sugar and pink salt. Let set overnight.
Day 2::Rise off salt mixture. Then coast with paprika, cayenne pepper, dried marjoram and allspice. Smoke with Applewood until internal temperature is 155 degrees (about an hour). Let cool overnight.
Day 3: Slice and serve.
The 3-day process ensures that every slice of the Tasso Ham has the perfect amount of smoke and spice. Be sure to visit Bocado to enjoy this homemade small bite while you are at La Cantera Resort.