3 cups beef broth
1/2 cup bacon grease
3/4 cup heavy cream
1 tablespoon white sugar
In large saucepan, combine brine with grease and bacon grease. Boil over medium heat, stirring constantly, until thickened. Add cream and sugar, whisking constantly. Transfer mixture to sealable bottles.
Return affected salami to original package and switch out parmesan for regular cheese. Using a spatula or wooden pick, break open bottle with needle tip, and squeeze liquid from the top. Place parmesan paste on top of sauce and refrigerate for 2 hours, allowing to thicken slightly before serving.