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.
Production area
Palazzolo Acreide municipality
Presidium supported by
Municipality of Palazzolo and the Banca Cooperativa di Regalbuto la Riscossa
Casa della Salsiccia
di Maria Santa Baglieri
Piazza Liberazione, 2
Palazzolo Acreide (Sr)
Tel. +39 339 508 5338
marbaglieri1@pec.it
Salvatore Corsino
Via Antonello Da Messina, 2
Palazzolo Acreide (Sr)
Tel. +39 339 6579667
salvatore.corsino70@gmail.com
Domus Hiblaea
di Paolo Pirruccio
Contrada Cugnaroli - Val Verde
Palazzolo Acreide (Sr)
tel. 335 7458141
paolo.pirruccio@opimaint.it
Fattoria Giannavì
di Maltese Amedeo e Calogero
Contrada Giannavì
Palazzolo Acreide (Sr)
Tel. 0931 881776 - 371 1167524
agriturismogiannavi@email.it
Macelleria Colosa
di Paolo Colosa
Via Giuseppe Fava, 7
Palazzolo Acreide (Sr)
Tel. +39 338 5864426
l.colosa@gmail.com
Macelleria Garfì
di Paolo Garfì
Via Giardino Pubblico, 10
Palazzolo Acreide (Sr)
Tel. +39 368 3438901
macelleriagarfi@gmail.com
The Sicilian black pig breeders who supply the producers are: Carmela Corsino, Giovanni Musso, Agricola Maltese (Palazzolo Acreide) and Amenta Rosalia (Canicatti Bagni).
Giovanni Musso
Tel.+39 333 5087752
musso.natura@alice.it
Slow Food Coordinator
Rodolfo Paternicò
Tel.+39 333 6088551
rpaternico@gmail.com