Since we are talking Linguiça I like Fernandes Caseira (Homemade style)
Smoked Linguiça. I have had Barcelos brand and I do like it because it is
nitrate free, but Fernandes is closest to what my grandmother used to get.
I can't remember the brand she got, but it was made in San Leandro.

Tish

On Sun, Mar 1, 2015 at 3:47 PM, 'Denise' via Azores Genealogy <
[email protected]> wrote:

> Try barceloslinguica.com.  They are in California and ship.  They are
> nitrate free products.  I personally have not tried them, but they are on
> my list because of being nitrate free.
>
> Denise D’Antona
>
>
>
> On Mar 1, 2015, at 6:04 PM, Richard Francis Pimentel <
> [email protected]> wrote:
>
> *All this snow we have is the price of having both Chourso and Linguica at
> the local Grocery store. A real treat is to slice it thin and put it on a
> pizza. I think both Gaspars and de Costa brands are made in Fall River.*
>
> *Rick*
>
> *Richard Francis Pimentel*
> *Epping, NH*
>
>
> *From:* [email protected] [mailto:[email protected]
> <[email protected]>] *On Behalf Of *"E" Sharp
> *Sent:* Sunday, March 1, 2015 5:10 PM
> *To:* azores
> *Subject:* Re: [AZORES-Genealogy] Maui Portugese Sausage
>
> Jo Anne,
>
> Tell me about.  Sam's Club used to carry Silva's and they no longer do.
> They carry this Hawaiian linguica and I tried it and did not like it all.
> Was really disappointed.  I asked them to please go back to the Silva's
> about a year ago to no avail.  BUT....My Walmart carries Silva's (smaller
> package).  A little more expensive but at least I can get it.
>
> My sis is visiting from very snowy New Hampshire (and she has to go back
> tomorrow!!!) and she brought me a a few pounds of Gaspars and I am a happy
> camper.  You can order Gaspars online.
>
> "E"
>
> "E"
>
> On Sun, Mar 1, 2015 at 1:52 PM, Cheri Mello <[email protected]> wrote:
>
> Jo Anne,
>
> I know that Gouveia is a Hawaiian brand of linguiça. It tastes different
> to me.  Way more mild.   I'm told that the east coast linguica has more of
> a bite or possible more vinegar (?) in it and California makes it without
> so much kick.  I have a friend from Massachusetts, non-Portuguese.  Every
> once in a while, he asks if I'll make him a Portuguese breakfast.  He tells
> me he never ate at his Portuguese friends houses in MA (what?!?!?!). Yet if
> I make eggs and linguiça with non-east coast linguica, he tells me it
> tastes different.  He likes the east coast linguica better.  Makes me
> question his memory.  (How could someone live around a bunch of Portuguese
> and never once have a meal with them?!?!)
> Cheri Mello
> Listowner, Azores-Gen
> Researching: Vila Franca, Ponta Garca, Ribeira Quente, Ribeira das
> Tainhas, Achada
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-- 
sfig
Researching
Island: Santa Maria
Freguesia: Santa Barbara

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