Produced for over a century following an exclusively artisanal process, the Santa Ninfa sausage is a product of gastronomic excellence. The diverse spices added to the fundamental ground black pepper and salt from the salt-pans of Trapani include wild fennel grains from the Belìce Valley, dried tomato, capers from Pantelleria, Caciocavallo cheese from Palermo and lemon from Belìce. 

Since 1996 the Santa Ninfa sausage has been protected by an exclusive Consortium, and for years the municipality of Santa Ninfa has dedicated a summer festival to it.