We've never used suckling pig in a salami before but when we had some extra pieces we didn't have any particular use for we thought why not? It has such a distinctive flavour and since we had the hay from the farm it comes from we decided to smoke it with its own hay.
Summer sausage is a pretty quick process. Grind and mix your meat. Ferment for several days (in this case, only 1 day so we didn't over sour its delicate flavour). Smoke slowly till you reach the optimum internal temperature.
We tasted it already, you can definately taste the hay, we vac packed it and id like to let it rest a little before i give my final thoughts.