Palazzolo Acreide Sausage

Italy

Sicily

Cured meats and meat products

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Palazzolo Acreide, a pearl of the Sicilian baroque, is a small town with Greek roots close to Syracuse. Known mostly for its architecture, it also has a long tradition of pork curing.
The tradition dates back to the arrival of the Romans, who usually travelled with pigs and sheep so as to always have meat and milk available. Many small pig farms were started in Sicily after the Romans came to the island, and in Palazzolo, as in other areas, the tradition of curing the pork continued through the centuries.
In Palazzolo, each family would raise one or two black pigs, which would produce enough meat to last them a whole year. Among the different preparations, the most prized were the sausages, because they could be eaten both fresh (used to flavor dishes or grilled over charcoal) and dried. Nine cuts go into Palazzolo Acreide sausage: neck and jowl, lard, collar, loin, shoulder, trotter, underbelly, leg and fat (no more than 25%). The only other ingredients added are Sicilian sea salt, chili pepper, wild fennel from the Iblei Mountains and red wine from the Noto Valley. The meat is cut with a knife to a medium coarseness, mixed by hand and packed into animal casings. Usually Palazzolo sausages are smoked over olive wood in aging rooms.
When cured, Palazzolo sausage has intense scents of wine and wild fennel.

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Over time, Palazzolo’s home pork-curing traditions have gradually been lost. Only a few butchers in the town still follow the technique of hand-cutting the meat, and since the 1950s, the number of historic Sicilian black pig farms has also dwindled, due to many young people moving to the cities and the availability of pigs at lower prices from wholesalers. Now the association for the protection of the traditional Palazzolo Acreide sausage has united a dozen people who represent the entire production chain: farmers, butchers, pork curers and restaurateurs. The Presidium has been started to help the association promote the town’s pork-curing tradition and raise the profile of the local area’s agricultural history.

Production area
Palazzolo Acreide municipality

Presidium supported by
Municipality of Palazzolo and the Banca Cooperativa di Regalbuto la Riscossa

The farmers and butchers belong to the “Salsiccia Tradizionale di Palazzolo Acreide” association.

Casa della Salsiccia
di Maria Santa Baglieri
Piazza Liberazione, 2
Palazzolo Acreide (Sr)
Tel. +39 0931 882410 – +39 338 6982131

Domus Hyblaea
di Paolo Pirruccio
Contrada Cugnaroli Val Verde
Palazzolo Acreide (Sr)
Tel. +39 335 7458141 – +39 335 7457812
paolo.pirruccio@opimaint.it
www.domushiblaea.it

Fattoria Giannavi’
di Maltese Amedeo e Calogero
Contrada Giannavì
Palazzolo Acreide (Sr)
Tel. +39 0931 881776 - +39 371 1167524
agriturismogiannavi@email.it
www.fattoriagiannavi.it

Fattorie Montalleri
di Paolo Monaco
Contrada Sudori
Palazzolo Acreide (Sr)
Tel. +39 0931 875963 – +39 338 3434190
antonio_monaco@hotmail.com

Macelleria Colosa
di Maria Gallo
Corso Vittorio Emanuele,87
Palazzolo Acreide (Sr)
Tel. +39 0931 882441 – +39 338 5864426
l.colosa@gmail.com

Macelleria Corsino
Via Antonello da Messina, 2
Palazzolo Acreide (Sr)
tel. +39 0931 882568 – +39 339 6579667
info@feudobauly.com
www.feudobauly.com

Macelleria Garfì
Di Paolo Garfì
Via Giardino Pubblico, 10
Palazzolo Acreide (Sr)
tel. +39 368 3438901
macelleriagarfi@gmail.com

Macelleria Tanasi
di Carmelo Tanasi
Via Nazionale, 14
Palazzolo Acreide (Sr)
Tel. +39 333 3494115
tanasicarmelo@alice.it

Davide Messina
Via Nazionale, 28
Palazzolo Acreide (Sr)
tel. +39 339 2143511
davidemessina@yahoo.it

The Sicilian black pigs are reared by Salvatore Corsino, Domus Hyblaea, Calogero Maltese, Davide Messina and Paolo Monaco in Palazzolo Acreide (Syracuse province) and Giovanni Musso in Noto (Syracuse province).
Slow Food Presidium Producers Coordinator
Giovanni Musso
tel. 333 5087752
musso.natura@alice.it

Slow Food Coordinator
Rodolfo Paternicò
tel. 333 6088551
rpaternico@gmail.com
Over time, Palazzolo’s home pork-curing traditions have gradually been lost. Only a few butchers in the town still follow the technique of hand-cutting the meat, and since the 1950s, the number of historic Sicilian black pig farms has also dwindled, due to many young people moving to the cities and the availability of pigs at lower prices from wholesalers. Now the association for the protection of the traditional Palazzolo Acreide sausage has united a dozen people who represent the entire production chain: farmers, butchers, pork curers and restaurateurs. The Presidium has been started to help the association promote the town’s pork-curing tradition and raise the profile of the local area’s agricultural history.

Production area
Palazzolo Acreide municipality

Presidium supported by
Municipality of Palazzolo and the Banca Cooperativa di Regalbuto la Riscossa

The farmers and butchers belong to the “Salsiccia Tradizionale di Palazzolo Acreide” association.

Casa della Salsiccia
di Maria Santa Baglieri
Piazza Liberazione, 2
Palazzolo Acreide (Sr)
Tel. +39 0931 882410 – +39 338 6982131

Domus Hyblaea
di Paolo Pirruccio
Contrada Cugnaroli Val Verde
Palazzolo Acreide (Sr)
Tel. +39 335 7458141 – +39 335 7457812
paolo.pirruccio@opimaint.it
www.domushiblaea.it

Fattoria Giannavi’
di Maltese Amedeo e Calogero
Contrada Giannavì
Palazzolo Acreide (Sr)
Tel. +39 0931 881776 - +39 371 1167524
agriturismogiannavi@email.it
www.fattoriagiannavi.it

Fattorie Montalleri
di Paolo Monaco
Contrada Sudori
Palazzolo Acreide (Sr)
Tel. +39 0931 875963 – +39 338 3434190
antonio_monaco@hotmail.com

Macelleria Colosa
di Maria Gallo
Corso Vittorio Emanuele,87
Palazzolo Acreide (Sr)
Tel. +39 0931 882441 – +39 338 5864426
l.colosa@gmail.com

Macelleria Corsino
Via Antonello da Messina, 2
Palazzolo Acreide (Sr)
tel. +39 0931 882568 – +39 339 6579667
info@feudobauly.com
www.feudobauly.com

Macelleria Garfì
Di Paolo Garfì
Via Giardino Pubblico, 10
Palazzolo Acreide (Sr)
tel. +39 368 3438901
macelleriagarfi@gmail.com

Macelleria Tanasi
di Carmelo Tanasi
Via Nazionale, 14
Palazzolo Acreide (Sr)
Tel. +39 333 3494115
tanasicarmelo@alice.it

Davide Messina
Via Nazionale, 28
Palazzolo Acreide (Sr)
tel. +39 339 2143511
davidemessina@yahoo.it

The Sicilian black pigs are reared by Salvatore Corsino, Domus Hyblaea, Calogero Maltese, Davide Messina and Paolo Monaco in Palazzolo Acreide (Syracuse province) and Giovanni Musso in Noto (Syracuse province).
Slow Food Presidium Producers Coordinator
Giovanni Musso
tel. 333 5087752
musso.natura@alice.it

Slow Food Coordinator
Rodolfo Paternicò
tel. 333 6088551
rpaternico@gmail.com

Territory

StateItaly
RegionSicily

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CategoriesCured meats and meat products