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
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.