Linquica will last in the freezer for up to a year.
Although it's best to use the frozen Linquica within 6 months of freezing it for the best taste and quality.
In the refrigerator the Linquica will last for 3 to 5 days.
Linguiça or lingüiça is a type of Portuguese smoke-cured pork sausage seasoned with garlic and paprika, popular in Portugal, Brazil, and other Lusophone countries.
Linguica is a smoked pork sausage that is seasoned primarily with lots of garlic and paprika.
The name itself is kind of a misnomer, since “lingua” means tongue in Portuguese and there is no tongue ingredient in the sausage itself.
Linguica is a Portuguese sausage, similar in structure to the Italian luganega sausage — it's a coiled pickled sausage, spiced with paprika and garlic, that needs to be cooked before serving.
Spanish chorizo is redolent of paprika and garlic, and is dry-cured, so it just needs to be sliced before eating.
The primary ingredient of linguiça is pork butt, which is cut into rough pieces and mixed with spices.
Pork butt tends to be lean, resulting in a leaner sausage with a more meaty flavor.
Common spices in linguiça include oregano, paprika, garlic, pepper, cumin, and sometimes cinnamon.
Similar to kielbasa but with its own unique flavor, Linguica (pronounced lin-gwee-sah) is a mild pork sausage still manufactured according to an old Portuguese recipe.
Its main difference from Linguica is that it is a hot sausage whereas Linguica is mild.