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Jan 30, 2010 04:55 AM

Linguica - how long does it keep?

I can't seem to find any info about this on the internet or in any of my cookbooks. I have linguica that my brother gave me about 2 weeks ago from a local maker in Massachusetts. I think I can probably still use it, but am not sure. Does anyone know how long it keeps for?

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  1. There are so many variables (ingredients, handling, storage, etc) that I don't think anyone can say for sure. Use your judgement - how does it look? Cut it up and give it the sniff test. Feel if its slimy or not.
    If it all looks good, I'd suggest cooking it before tasting it.
    If not, get on the phone with your brother and ask him for more Linguica; the one he gave you two weeks ago was fantastic and you just can't wait to have more! (also have a back-up story when he asks how you ate it. Keep it simple, like "I just sliced it and sauteed in a pan - deeelicious")

    2 Replies
    1. re: porker

      Thanks for your reply. It turned out that it was fine (and very delicious). I liked your plan, though. I was totally prepared to fabricate the whole thing for more linguica! Now I'm just going to ask for more because I really do want more.

      1. re: cucina

        I make my own sausage and theres so many variables. Some of my air-dried Italian sausage are ready to eat only AFTER two weeks or so. Fresh ones are used up in a few days or otherwise frozen.
        Glad it worked out.