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.
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.