The Purceddu d' Alcamo melon is a slow food presidium in Sicily, is produced in the town of Alcamo in the area of Trapani, and in towns in the area of Palermo: Camporeale, Roccamena and San Giuseppe Jato.

The sowing takes place between March and April, the collection from the month of June and are excellent up to December and beyond, over time become even more good.

Traditionally, after harvesting, the melons were placed on the floor in a cool and ventilated place, putting them in layers one above the other, and turning them periodically to prevent rot, but the farmers of the presidium have improved this technique, melons are wrapped in retinas and hanged on wooden structures, as in the aging of charcuterie, so it is no longer necessary to turn them.

The "purceddu d'Alcamo" has green skin and wrinkled and oval shape, and the white flesh is juicy, over time it becomes good, thanks to the progressive concentration of the sugars contained in the pulp.