Palazzolo Acreide Sausage

Slow Food Presidium

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

Producers

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

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).
Slow Food Presidium Producers Coordinator
Giovanni Musso
Tel.+39 333 5087752
musso.natura@alice.it

Slow Food Coordinator
Rodolfo Paternicò
Tel.+39 333 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

Producers

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

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).
Slow Food Presidium Producers Coordinator
Giovanni Musso
Tel.+39 333 5087752
musso.natura@alice.it

Slow Food Coordinator
Rodolfo Paternicò
Tel.+39 333 6088551
rpaternico@gmail.com

Territory

StateItaly
RegionSicily

Other info

CategoriesCured meats and meat products