Soppressata is traditionally produced from the 'less noble' parts, such as the head, rind and tongue, which are held together through skilful cooking. It is then placed in a natural jute cloth to dry. The mixture is flavoured exclusively with salt and lemon peel, which helps to create a 'round' taste, with an excellent, slightly citrus aftertaste. It is a simple and elegant product that exudes great aromas, linked to the boiling and the fineness of the lemon. It is appreciated as a filling for flatbreads and sandwiches. In springtime, try it in thin slices with julienned raw vegetables and citrus fruits.