Smoked Meat Bundle

(3 customer reviews)


SKU: HRT-F Category:

Chef Paul’s Smoked Meats are crafted from 100-year-old family recipes and use only premium quality ingredients that will heighten your recipes with unique smokiness and optimal flavor!

Smoked Meat Bundle includes:
  • 2 (16oz) packs of Regular Andouille Smoked Sausage,
  • 2 (16oz) packs of Hot Andouille Smoked Sausage, and
  • 2 (8oz) packs of Tasso

Andouille (ahn-doo-ee) is a seasoned and smoked sausage made from pork and potatoes.

  • It’s perfect as a seasoning meat, served as a breakfast sausage, an appetizer or on a pizza.
  • In Louisiana, Andouille Smoked Sausage is always used in Red Beans & Rice, Gumbo and Jambalaya.

Tasso (tah-so), also known as Cajun ham, is lean pieces of seasoned and smoked pork.

  • Primarily used as a seasoning meat, tasso adds sensational flavor to pasta, sauces, rice dishes, soups, beans and casseroles.  Also makes a great club sandwich.
  • A small amount goes a long way in your cooking.

Want more Andouille and Tasso recipe ideas?  Click here!

Smoked Meats will ship FROZEN via FedEx 2nd Day Air Delivery (signature NOT required).  Meat orders will ship Monday – Wednesday ONLY. Other non-perishable purchased items will ship separately via Standard Ground Delivery

Meat orders not eligible for other discounts or offers. 

For questions about ordering our Smoked Meats, please call 1-800-457-2857 between 8:00 a.m. and 5:00 p.m. (Central), Monday through Friday, and one of our Sales Associates will be happy to assist you.

3 reviews for Smoked Meat Bundle

  1. Dave (verified owner)

    Totally awesome

  2. Dick Droese (verified owner)

    We ordered this as an impulse splurge for the holidays. The quality of the Andouille is way above what we can find locally in Northern California and has made a big difference in my gumbo and jambalaya. The Tasso is also far superior to hard to find local offerings, but my homemade version is as good, albeit not as convenient. I heartily recommend this package to those who want to take their Cajun & Creole cooking to the next level.

  3. Luisa Anderson


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