Palazzolo Acreide sausage has a double consumption: it is eaten both fresh (to flavor other dishes or on the grill), and dried. The cuts used for its production are nine: throat and bacon, lard, coppa, loin or loin, shoulder, zampino, bacon, thigh and fat, the latter in a percentage not exceeding 25%. The only added ingredients are Sicilian sea salt, chilli pepper, wild fennel from the Iblei and red wine from the Val di Noto. The meat is cut into a knife tip with medium-large grain, hand peeled and stuffed with animal casing. Normally the Palazzolo sausage is smoked in seasoning rooms with olive wood.