Gaspar's Portuguese Meats
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 Gasparís local North Dartmouth, MA factory.
The flavor of Gasparís Portuguese smoked sausages is unique and truly
their familyís own recipe. Four generations of Gaspar relatives have
operated this local meat shop, preparing savory linguica, chourico,
chorizos, anduoille, salpi„co, and kielbasa.