Portugese Blade Meat - Recipe??

In southeastern MA, there's a sandwich called a "Blade Meat" sandwich.
As I understand it, this is marinated pork shoulder blade and also called "Chourico".

Most of what I've had in the past has come premarinated in shrinkwrap from Furtado's Meats, 552 North Underwood Street, Fall River, MA 02720. What I've seen is a 5 lb shoulder all marinated and ready to go. You chunk it up and slow cook for 12-18 hrs.

HEAVEN!!

They have a website but don't offer the 5 lb. package.

Anyone have a recipe for a reasonable facimile??

Man I would like to know that recipe also. It sounds great. Portuguese sausages's and meats are some of the tastiest. I was able to find these recipes:

http://www.portuguese-recipes.com/Pork%20Caciola%20Recipe.htm

http://www.leitesculinaria.com/recipes/cacoila.html

I am going to try them.

I've continued to search around and found an entry in the Attleboro, MA Sun Chronicle 'Guestbook'
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Blademeat: I believe the Park Tavern purchases its blademeat from Furtado's. It comes in big chunks and is already marinated. I have purchased the 5-lb. bags of Furtado's blademeat from Castro's package store at County Square and simply add a bottle of beer. Bring to a boil and simmer for a couple of hours. When I lived out west my mom would have Furtado's chorico and linguica shipped to me via UPS every Christmas. It was such a treat, along with some Drakes Funny Bones and Lay's vinigar chips. You can probably order from Furtado's on line. Enjoy!
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I know where this Castro's store is and will call them

Also another reference to the Portuguese Recipe website you mentioned.

THANKS !!!

PS - check out the Rich Howard guy in the Guestbook. Holy Cow!

I used to work in the Attleboro Falls section of North Attleboro. I was introduced to "blade meat" there and used to purchase it at the Falls Market (which was no longer in existence when I was last in town. Now I am in Texas, where barbeque rules. Just this weekend I began craving blade meat and found this discussion on the web. Have you tried the marinade at home?

I use to live in Attleboro some 14 years ago and always went to the PA and Moose culb barbque's along with the Park Tavern ( which had the best ) for the Blade meat sandwiches. Since I moved to FL. I miss having them until my mother-in-law came down for a visit and brought me down 3 16 oz jars of just the marinade. I used 3 to 4 lbs of boneless pork ribs cut into 1" cubes, a bottle of beer and some crushed red peppers flakes about 2 tble + or -, simmered in a pot for about 1 1/2 to 2 hrs or until fork tender I had to use Kaizer rolls (couldn't find bulky rolls) It was Great! tasted just like I remembered them. If anyone has the marinade reipe I'd like to know? If you want the next best thing this is where you can get it:
Chartley Country Store in Rehoth MA 508-226-4215 It's called Augie's Blade Meat Maride. It will set you back $3.00 for a 16 oz jar but it's well worth it!!!

I'm still in the area and my Mom will be up from Largo for Thanksgiving. Will make sure she returns with some Augie's.

I made the recipe mentioned on the link and it was different from what I had before, but good (I skipped the liver).

Stopped at Castro's Market yesterday and picked up a 5 lb package.
Chunked it up and put in crock pot @ 5:00 PM - just about ready!!!
Also got a dozen nice Portuguese rolls.

WOW! I haven't had a Blade Meat sandwich from the Park Tavern in 15 years (I now live a couple thousand miles away). The BEST food I ever had. For me, it wasn't so much the marinated meat as the sauce. Thin, kind of oily tomato sauce with lots of crushed red pepper. When got to go, it was wrapped in tin foil. By the time you opened it, the sauce had soaked into the bread, making quite a treat. I just went out and bought some blade meat to try to make some in our crock pot - using some of the tips I read here. If it comes out any good, I'll post the recipe. Thanks for the memories!

I used to live just off Tremont St. in Rehoboth and now live in New Jersey for the past 10 years. I was originally introduced to the Park Tavern blade meat sandwiches back in the early 80's and have been a huge fan ever since. When I go up to visit at the holidays, I always stop in at the Chartley Country Store on Rt. 118 in Rehoboth,Ma. I used to buy the blade meat but now I just buy the "Augie's Balde Meat Marinade". It is now $3.59 per 12 oz. bottle and it is awesome!!! I recently cooked some venison steaks that I had cubed up in the crock pot and you could not tell the difference if it was pork or venison. I put half the bottle in a plastic container and threw in about 2 lbs of the cubed venison steaks, gave it a stir till all the meat was covered and let it sit in the fridge covered for about 2 days (over night is fine) and then put it in the crockpot on "LOW" in the morning and around 2:00 gave it a stir and the meat just fell apart!!! I also buy their Chorizo sausage and it is heaven on a role. I am looking for a recipe to make my own sausage that tastes just like theirs if anyone has one, and if anybody has the recipe for balde meat marinade please post it here. You can order "Augie's Blade MEat Marinade" online at WWW.Chartleys.com Phone # 508-226-4215. It's actually caled "Augies Awesome Marinade".

For all of you that miss the Park Tavern and are still around, The little bar by the railroad overpass, (about two blocks from where the PT used to be on Pleasant street), Mr. April is still cooking the blade meat just like he did at the park tavern .....

There was an old Portuguese guy making linguisa out here in Oakland of all places. He also sold something he called "pickled pork," only in 5 pound batches. My butcher buddy would buy gallons of the marinade for his meat counter. It sounds an awful lot like what people are describing here. The recipe from the "portuguese recipes" link sounds like it could be close except it's not red enough. He retired and wouldn't sell my buddy his recipe, wanted 5 grand for it! Instead he got nuthin. It tasted great tho.

Born and raised in Attleboro and can tell you that the following is true regarding a good blade meat sandwich.
1. Furtado's will never let you down.
2. The meat should not fall apart similar to a pork shoulder smoked on the grill. It should still retain its "chunk" type shape when served in a sandwich.
3. Augie is a good guy. My dad and I have known him for over 35 years.
4. Dodgeville Country Store serves excellent blade meat sandwiches everyday.
5. The PA club and Moose BBQ's are great for getting the sandwiches, although the crowds have gone to hell over the years. Where once there was pride and heritage, now has been replace by a large number of troublemakers.
6. ALWAYS be liberal in adding crushed red pepper (jar, not spice) to the blade meat when you begin cooking. It should be fiery when done.
7. The rolls are critical. Do not use hamburger buns.

Good luck as I have never seen it outside of southeastern MA.

quote:

Originally posted by essvee

There was an old Portuguese guy making linguisa out here in Oakland of all places. He also sold something he called "pickled pork," only in 5 pound batches. My butcher buddy would buy gallons of the marinade for his meat counter. It sounds an awful lot like what people are describing here. The recipe from the "portuguese recipes" link sounds like it could be close except it's not red enough. He retired and wouldn't sell my buddy his recipe, wanted 5 grand for it! Instead he got nuthin. It tasted great tho.

quote:

Originally posted by healeri

In southeastern MA, there's a sandwich called a "Blade Meat" sandwich.
As I understand it, this is marinated pork shoulder blade and also called "Chourico".

Most of what I've had in the past has come premarinated in shrinkwrap from Furtado's Meats, 552 North Underwood Street, Fall River, MA 02720. What I've seen is a 5 lb shoulder all marinated and ready to go. You chunk it up and slow cook for 12-18 hrs.

HEAVEN!!

They have a website but don't offer the 5 lb. package.

Anyone have a recipe for a reasonable facimile??

We eat lots of linguica here. If you google cacoila, linguica, and chorizo recipes, you will get an idea of the spices used.

http://www.portuguese-recipes.com/Pork%20Caciola%20Recipe.htm
http://recipes.epicurean.com/recipe/17555/portuguese-linguica-sausage.html

quote:

Originally posted by essvee

There was an old Portuguese guy making linguisa out here in Oakland of all places. He also sold something he called "pickled pork," only in 5 pound batches. My butcher buddy would buy gallons of the marinade for his meat counter. It sounds an awful lot like what people are describing here. The recipe from the "portuguese recipes" link sounds like it could be close except it's not red enough. He retired and wouldn't sell my buddy his recipe, wanted 5 grand for it! Instead he got nuthin. It tasted great tho.

The meat you are referring to is known as "vina dashe" (phonetic spelling)...in Portugese it is probably very different. It is as you noted a pickling type sauce with lots of spices but no tomato sauce...typically it is cut up into pieces and barbqued...it was readily available here in San Leandro for years at Santos Linguisa factory...but we all know what happened there.

My favorite Portuguese marinade is from Mello's Chourico in Fall River, MA. They also sell the blade meat in their store, but I haven't had that in a few years since I moved away from Rhode Island. Luckyily, they do sell the marinade on their website and I have it shipped to me a few times a year ... along with chourico! The site is .