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David Zappelli

influenced with and chunks of tenderloin, plus finely diced onion, minced garlic, rice, sherry wine, chicken stock, zucchini, beans (a.k.a. broad beans), and cut parsley. The brand of linguiça sausage has been a local tradition since its founding by the family in 1967.

Day 57/90 of autumn; 321/365 year

Photo of pork tenderloin cut into chunks at the top of a pan, with cuts of linguica sausage at the bottom.
Silva brand linguica sausage taken out of its packaging and resting atop the cutting board prior to cutting into slices. Linguiça is historically a Calabrian (or Italian) chili-seasoned smoke-cured pork sausage seasoned with garlic and paprika, but popular versions are also made in Portugal, Brazil, Lusophone countries, as well as in the diasporic traditions of Hawaii.
Photo of Silva brand Portuguese-style linguica sausage in its packaging. The company began in San Jose, California in the year 1967, and remains a popular cultural tradition in the region. Manuel Martins, the founder of Silva brand #sausages, immigrated to the San Francisco Bay Area from #Portugal by way of #Argentina in 1964. He began making Portugese-style #linguiça in #SanJose as a way to share his traditions.
A close up photo of paella cooked in a pan, made with Portuguese and other multicultural influences, and including linguica sausage, chunks of pork tenderloin, zucchini, fava beans, onion, garlic, parsley, chick stock, and sherry.
Nov 18, 2022, 08:54 PM·Public·Web
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