About Silva Sausage

When Manuel Martins started Silva Sausage in 1967, his goal was to live his American dream by sharing his European traditions and techniques. He began selling Italian sausage, Spanish chorizo, and his legendary Portuguese linguiça to the small Portuguese community in San Jose. Manuel wanted to make the best sausage in the world. And Manuel was a perfectionist. It wasn’t unusual for him to sleep at the factory to oversee each step of production for each batch of links.

Word of his amazing products soon spread beyond the community, which meant that Silva’s humble beginnings were short lived. Retail customers and eating establishments had grown accustomed to Silva sausages that had flavors like no other sausages. Customer demand forced us to expand. Silva ended up buying the rest of the real estate on the block and building additional facilities.

Manuel’s dream had come true—Silva was one of the West Coast’s premier sausage houses. Our products are now found at the finest restaurants, hotels, and high end grocery stores. We have also won our share of tasting events including the National Meat Association’s Gourmet Sausagefest. And Silva is still family owned but located in a new state of the art facility down the road in Gilroy, California. The product line and company has grown, but, forty-five years later, our motto remains the same—”Tradition is Our Recipe.”

Tradition is Our Recipe

Silva was built on providing quality products made with tradition and care. We aim to continue the family legacy by providing our customers with the best tasting products available.

Our Products

Quality is something that we strive to maintain every day, from the suppliers that we choose to partner with, to the employees that we have worked with for many years. We never use mediocre ingredients.

FAQs

For our fully cooked sausages, grilling or pan-frying them over medium heat for 8-10 minutes is the best way to bring out their great flavor. For our fresh sausages they will need to be cooked thoroughly.