I grew up in Santa Clara, Ca. Ate Nettos or Silva. Started having Mello's delivered from Fall River, Ma where my dad is from. Best!! Although to make linguica soup have to use Silva. On Oct 23, 2013 9:40 AM, "Liz Migliori" <lizmi...@gmail.com> wrote:
> To me the Linguisa and Chourico from Fall River MA. Is the very best. > Especially the Sao Pico. I call in an order 3to 4 times a year. > > Sent from my iPhone > > On Oct 22, 2013, at 9:34 PM, Laura <lharrah...@aol.com> wrote: > > > > > In my opinion the Silva Linguica is the best. There seems to be less > fat. I've never heard of Goulart's, Barcelos or Fernandes. I don't like > Santo's. I guess the taste of Silva's is what I remember as a child. I > don't remember what brand my mom bought those many years ago. > > Where are the other brands sold? I live in the Foothills near > Sacramento. I'd like to try the other brands just to compare. > > We raise our own pigs but never looked into finding someone who would make > linguica. Do any of you living near Sacramento know a butcher in our area > that would make it? Might be worth a try next time. > > L > > > > > > > > > > > -----Original Message----- > From: luiznoia . <noblankt...@gmail.com> > To: Azores Genealogy <azores@googlegroups.com> > Sent: Tue, Oct 22, 2013 6:14 pm > Subject: Re: [AZORES-Genealogy] Difference between Portuguese Linguica and > Hawaiian Linguica > > > I don't think there's any chance of getting a recipe for the Santos, > but a news article from 1999 stated this: > > "a good recipe from the old country." Pia's original recipe is used. The > linguisa and morcella have never contained preservatives and are made daily > from fresh corn- fed pork. > > The linguisa-making technique is the same as his great-grandmother's; > > the pork is cut, ground and marinated before being stuffed into > natural casings and smoked with oak for 12 hours in two 8-foot- by-15-foot > smokers. > > As I remember it, medium ground red pepper, garlic, red wine vinegar > were the main flavorings. > > Seems to me some other manufacturers use black pepper, cinnamon, > allspice, oregano, sugar, red or white wine. > > Eric > > > On Tue, Oct 22, 2013 at 2:41 PM, luiznoia . <noblankt...@gmail.com> wrote: > > Karen, > > Do you mean, Santos or Coast sausage owned by the Gonsalves family? Or > maybe Moniz, that's just across the San Leandro border. > > Eric > > > On Tue, Oct 22, 2013 at 12:48 PM, Karen Boggs <kabogg...@gmail.com> wrote: > > I agree in California the best is Goulart's. Our favorite is no longer > available. It was made in San Leandro but they went out of business when > the FDA made them change the temperature it was smoked. They ruined a > family business. In Hawaii the linguica is more a sausage and doesn't > takes anything like linguica. > It is good but milder. > > > On Tue, Oct 22, 2013 at 10:41 AM, luiznoia . <noblankt...@gmail.com>wrote: > > E, > > Here's an article on the taste differences of Hawaiian linguica type > sausages > http://tastyislandhawaii.com/2007/05/13/the-great-portuguese-sausage-shootout/ > > I'm working on a family project for the granddaughter of Frank Redondo, > founder in 1949 of the Redondo Brand. It has been sold to a large Japanese > company that continues production under that name. > > Here is an article about the taste off between Fernandes Vs Barcelos. > http://chowhound.chow.com/topics/675793 > > It seems some of the Hawaiian brands use some beef in theirs. > > My opinion is that producers use pork, spice and smoke in different > amounts, so the there are more differences in between different makers, > than between regions. The size of the grind is a factor too. > > Here in California, I expect it to be large chunks of pork shoulder, > garlic, paprika, vinegar, lightly smoke cured. I rate Goulart's regular the > best. Silva's , Barcelos, and Fernandes to be avoided for lack of flavor. > > Eric Edgar > > > > > > On Tue, Oct 22, 2013 at 9:21 AM, "E" Sharp <bellema...@gmail.com> wrote: > > This dialog is not about who has the best linguica - we all have > different tastes, etc. > > I was at my Sam's Club this week buying linguica, but they had along side > the Portuguese linguica, an Hawaiian linguica; I notice it's larger around > than the Portuguese linguica. My question - does Hawaiian linguica taste > different and, if so, how...is it spicer, hotter, milder, the same?? I > want to buy some next time I go but I do not like real hot foods. > > Thanks > "E". > -- > For options, such as changing to List, Digest, Abridged, or No Mail > (vacation) mode, log into your Google account and visit this group at > http://groups.google.com/group/Azores. 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