Difference between Portuguese Linguica and Hawaiian Linguica

["E" Sharp]

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".   

[Edward Rodrigues]

In Hawaii they use to sell three different types mild, spicy and hot they use to lable them as such. None was really hot .

Edward

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[luiznoia .]

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

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[elaine sharp]

Thank you Edward and Edgar. The article about the different ones and ratings is great.   I am not sure what brand is at Sam’s but I am going over there today to buy some and I’ll let you all know.

 

“E”

 

[Karen Boggs]

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.

[Linda Jardin]

Santos Linguica in San Leandro.  We really miss it.  Anyone have the recipe?  I’ll make it myself at home!

[luiznoia .]

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

[luiznoia .]

 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 

[Laura]

 

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 . <nobla...@gmail.com>
To: Azores Genealogy <azo...@googlegroups.com>
Sent: Tue, Oct 22, 2013 6:14 pm
Subject: Re: [AZORES-Genealogy] Difference between Portuguese Linguica and Hawaiian Linguica

 

[Liz Migliori]

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

[Karen Huffman]

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.

[Karen Boggs]

Santos

Sent from my iPad

[Karen Boggs]

They are different in taste but Hawaiian is not hot

Sent from my iPad

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