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Meanwhile, place the pancetta into a 12 to 14-inch saute pan and place over medium heat. Cook until the fat is melting, about 5 minutes, then add the bread and milk mixture, liver salami, flour, nutmeg, pepper and salt and stir to mix well, about 1 minute. Remove and allow to cool, about 5 minutes. Add the eggs and mix well. Form into quarter-sized balls, yielding about 15 to 20 pieces.
Bring 6 quarts water to boil and add 2 tablespoons salt. Place the balls in the water and cook 6 to 7 minutes, until tender. Meanwhile, place the butter and speck in a 12 to 14-inch saute pan and melt over medium heat. Drain canederli well and toss into pan. Add the grated cheese and toss to coat. Serve immediately.