Salsiccia di Palazzolo Acreide
Palazzolo Acreide Sausage
Palazzolo Acreide is a baroque town of Greek foundation near Syracuse, better known for its architecture than for its pork, though the curing there is old: the Romans travelled with pigs and sheep for meat and milk, and small pig-keeping spread across Sicily after them. Each family raised one or two black pigs, enough meat for the year, and of everything they made the sausages were the most prized, because they could be eaten fresh, to season a dish or grilled over charcoal, or dried.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
Palazzolo Acreide, Syracuse province
How it is made
Nine cuts go in, neck and jowl, lard, collar, loin, shoulder, trotter, belly, leg and fat, the fat no more than a quarter. Nothing else but Sicilian sea salt, chilli, wild fennel off the Iblei and red wine from the Val di Noto. The meat is knife-cut medium-coarse, mixed by hand, cased in gut and usually smoked over olive wood in the curing room.