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best place to find linguica or spanish-style chorizo in SF?

kingfisher5 Nov 18, 2013 10:31 AM

remarkably, I'm having a hard time finding this ...

  1. Robert Lauriston Nov 18, 2013 10:36 AM


    1. d
      DavidT Nov 18, 2013 05:51 PM

      FYI, this week's flyer for Lucky Supermarkets (effective 11/20 thru 11/27) is advertising 10-14oz. portions of Silva brand linguica for $3.99.

      6 Replies
      1. re: DavidT
        DavidT Nov 18, 2013 07:00 PM

        Also, Schwarz, a NorCal sausage producer, offers a "Portugese-style" sausage. You can find their products at many supermarkets. They also had (and may still have) an outlet store in the Mission in SF.


        1. re: DavidT
          DavidT Nov 18, 2013 07:02 PM

          Looks like the outlet store in SF is still there:


          1. re: DavidT
            bigwheel042 Nov 19, 2013 02:15 AM

            The outlet store is still there but is inconsistent when it comes to supply, at least by the time I get there in the afternoons. It seems like they usually have plenty of frankfurters, but everything else is a crapshoot. I once picked up a package of something in the freezer (might have been the linguica, don't remember) that turned out to have hit its expiration date two years ago. It probably wouldn't have been inedible, but the guy manning the desk wisely dissuaded me from taking it.

        2. re: DavidT
          bigwheel042 Nov 23, 2013 12:05 AM

          Thanks, picked up one each of the hot and regular linguica (13 oz). The other options are a turkey linguica, "sandwich" (aka frankfurter-sized) regular linguica (14 oz) and breakfast-link regular linguica (10 oz). Regular price is $5, so this savings is a relatively modest 20% off.

          Note that unlike traditional linguica, Silva's are sold fully cooked. This might require some tweaking when using the sausage in recipes (I failed to notice this before I started my caldo verde tonight and am probably going to end up with massively overcooked sausage in there).

          1. re: bigwheel042
            kingfisher5 Nov 23, 2013 03:25 AM

            how did it turn out?

            1. re: bigwheel042
              jaiko Nov 23, 2013 08:51 AM

              If you like your sausage even hotter, freeze them for a few days. Really kicks the chile level up, LOL! Yes, let us know how your caldo verde came out.

              An earlier report on linguica from the 9 Islands Bakery in Rohnert Park made us stop by the last time we were staying in the North Bay. This is a small Portuguese bakery with several different kinds of frozen linguica and chorizo. They apparently rotate the types they offer; most of what had been reviewed in the Chowhound thread wasn't available the day we stopped in.

              My review (I had to go look it up; we were there in May 2013) was this:

              "...One was the Fernandes Caseira (this vendor make different linguiças, but this was the only one 9 Islands had that day). 9 Islands also had a linguiça from New England Sausage Co. so of course we had to try that too. Upon our return home we did a three-way tasting with the Silva.

              The NE Sausage Co. linguiça was extra-smoky and tart from a lot of wine or wine vinegar. We didn't care for it by itself, but I thought it would be very good in a bean casserole, so I diced it up with some cannellini beans in a good broth. Baked for a couple of hours and just as I thought, it's very tasty to cook with.

              The Fernandes has a little less smoke (spouse doesn't really like the taste of smokiness) and an interesting, very light touch of sweetness as you chew it. If they made a hot version, we would probably love it.

              We like the texture of the Silva's better than Fernandes' Caseira, which I found too evenly ground. The Silva's has that nice chunkiness we prefer in our linguiça."

          2. j
            jaiko Nov 19, 2013 01:10 PM

            Our Safeway in Oakland carries both the hot and regular Silva linguica. We've tried Saag's and several others, but didn't like any of them as well as Silva's. For a widely-available commercial linguica, it's quite good.

            We used to love Amaral's in San Leandro, but the family sold the business out to an ECoast company (sob!). It was easily twice as good as Silva's, with the chunky texture we like and great spicing.

            1. m
              ML8000 Nov 19, 2013 04:25 PM

              Taylor Sausage in Old Oakland makes Spanish chorizo. I saw them the other day and talked to the owner about them. I haven't tried them but generally they make quality products.

              1 Reply
              1. re: ML8000
                Robert Lauriston Nov 19, 2013 05:29 PM

                Strictly speaking, Taylor Sausage makes all of the cured meats at their plant in Oregon.

              2. v
                vulber Nov 24, 2013 06:03 PM

                it's probably the last place one would expect it, but while i was at manila oriental market yesterday looking for emulsifier (see other thread, wans't successful), i also needed to buy some sausage, and they had linguica, which was quite tasty. not to mention you can also get live frogs there and make a really delicious meal :)

                5 Replies
                1. re: vulber
                  ML8000 Nov 24, 2013 07:23 PM

                  Actually it might not be as strange as it seems. Linguica aka Portuguese sausage is a popular Hawaiian food item and many Asian markets on the mainland have Hawaiian sections or carry items. It's sort of like Spam (which you'll also see at Asian markets), a cured meat that made it to Hawaii and became popular but instead of an introduction via military/war, it was introduced via colonialism and popularized via island fusion cuisine.

                  1. re: ML8000
                    vulber Nov 25, 2013 12:07 PM

                    makes sense, not to mention the portugese influence in macau

                  2. re: vulber
                    bigwheel042 Nov 27, 2013 01:48 AM

                    Didn't see linguica when i went today. I mostly looked in the back near the pork products. There was a lot of sausage in that left-side refrigerated case (mostly lop chong, but also the infamous Mexican chorizo that's been mentioned here before and something called "chorizo de bilbao," which seems to be possibly a Filipino product).

                    They also had Filipino longaniza in the freezer.

                    1. re: bigwheel042
                      flavorenhancer Nov 27, 2013 09:02 AM

                      If the Chorizo de Bilbao you saw was in a green can, that could be a great and long sought after option. I'd love to find some.

                      1. re: flavorenhancer
                        bigwheel042 Nov 28, 2013 12:17 AM

                        Not in a green can - it was either this or a similarly packaged brand: http://www.philamfood.com/SENOR-EL-RE...

                        Appears to be a Filipino product.

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