This is one of the most different types of salami/charcuterie I've ever attempted. Salama da Sugo is a classic piece of Italian charcuterie in Ferrara, located in the heartland of Italy's arguable most hearty fare: Emilia-Romagna. Home to the meat-rich Bolognese sauce, egg pastas, cotechino, braised tripe, Prosciutto di Parma, and Parmigiano Reggiano. So perhaps it makes sense that Emilia-Romagna would birth the "salami of sauce."
But it's pretty ingenious. This is a large format salami packed into a pig's bladder, creating a 6-12 lb porcine orb. Put up to cure in the fall, this salami could be served as a celebratory centerpiece in the dead of winter, when large roasts and joints of stewing meat were a springtime away.