Soppressata is a typical and noble cured meat because it is made by processing the leanest, most tender and sinew-free meat (chopped ham, tenderloin, bacon and with the addition of the best lard). 
It is stuffed into the pig's large intestine like crespone or filzettone naturally without the addition of preservatives and allergens; it is produced without the addition of pepper and with only natural flavorings. 
Curing time 45/60 days, gluten-free and dairy-free.