sausage from Genoa
It's the 'poor man's salame', made with the cheap bits of pig and cow, but it's authentic, and prized in and around Genoa.(the good bits are made into a richer version called salame di Sant'Olcese. Generally sliced and fried, and served with polenta or bread or even fried eggs.
The village of Vicomorasso di Sant'Olcese throws a sagra della mostardella every April.