Old fashion Italian dry sausage

[Jim]

I may be wrong, but I am guessing it was Soppressatta (“supra-sot”), it was often stored in a bucket of oil before the days of refrigeration. We have two videos of making it.
There are lots of different recipes including in Marianski’s and Ruhlman’s book, others are locked up in thick vaults with armed guards outside though 🙂
https://youtu.be/jdUYA_FKTnI