The pasqualora is a sausage made exclusively with pork and with the addition of salt, black pepper, red pepper, white wine and fennel seeds. Once produced it is left to mature for a week or two. You can eat it raw or cooked on the grill like a salami. The name comes from the custom to keep some cuts of pork slaughtered during the Holy Week of Easter for the bagging and the next summer consumption.

It is produced in the towns of Trapani, Erice, Valderice, Trapani, Calatafimi, Alcamo, Castellammare del Golfo, Buseto Palizzolo and San Vito lo Capo; but it is also spread throughout the rest of Sicily, especially in mountainous areas.