Over time, Palazzolo's home butchery tradition has been lost. Today there are few butchers in the country that still follow the technique of cutting meat by hand. The association for the protection of the traditional sausage of Palazzolo Acreide has brought together a dozen people representing the entire product chain.

The cuts used for the production of the dried sausage are nine: throat and bacon, lard, cup, loin or loin, shoulder, paw, bacon, thigh and fat, the latter in a percentage not exceeding 25%. The only ingredients added are Sicilian sea salt, chilli, wild fennel from the Iblei and red wine from the Val di Noto. The meat is cut at the tip of a knife with medium-large grain, cleaned by hand and stuffed with animal casing. As a rule, the Palazzolo sausage is smoked in maturing rooms with olive wood.

Seasonality: the sausage is produced from September to May and, in this period, it is also possible to find fresh. Seasoned sausage can be purchased all year round.