Soppressata, prosciutto, and other meats; how is it safe?
Salting, fermenting and drying render these products safe.  Always salting (including sodium nitrite, also known as pink salt) and always drying.  This creates an inhospitable atmosphere for unsafe organisms.  That would cover dried/cured meat products like prosciutto, pancetta or bacon.  Most salumi are also fermented, which produces that pleasant, slightly sour taste...and further increases safety by creating an acidic environment.