Traditional Portuguese sausages were introduced to New England in 1912, when Manuel A. Gaspar emigrated from Portugal. His acquired skills for making succulent smoked linguica and chourico was not lost over his travels to his new home in Massachusetts. His original recipes are still being applied today in Gaspar’s local North Dartmouth, MA factory.

The flavor of Gaspar’s Portuguese smoked sausages is unique and truly their family’s own recipe. Four generations of Gaspar relatives have operated this local meat shop, preparing savory linguica, chourico, chorizos, anduoille, salpiãco, and kielbasa.