A Partinico is typical to taste a gastronomic unique that exists nowhere places in Sicily: the realized sausage, using, in predetermined doses, mutton and pork, at Easter and, therefore, it is called "sausages pasqualora". It is a precious attestation of a culinary tradition of Partinico tied to archaic forms of bargaining taking place between two components of the agricultural and pastoral world: the burgisi allowed the shepherd to graze his sheep on their land, receiving in return a lamb, while the shepherds were right to graze their sheep on private land, giving "burgisi" the third of the lambs born from mother that she found it difficult to breastfeed. Aware that the lamb was not suitable for the storage, the "burgisi" He operated another little bartering with the butcher who ceded a part of the lamb, receiving in return an amount of pork that, mixed with the lean lamb, She allowed him to get a sausage that could last a few weeks over the Easter period. This tradition has remained engraved on many octogenarians memory, in particular, into that of an old craftsman, Vincenzo garifo, who handed down the ancient custom of packing, during Easter, a sausage made of meat sheep and pigmeat, different from the one prepared all winter. Realizing the sausage so that in Partinico is defined pasqualora.