In a large bowl, combine the garlic, ginger, pancetta, pork, fatback, wine, red pepper flakes, and salt and mix well. Cover the bowl and refrigerate for several hours to allow the flavors to develop.
Shape the sausage mixture into large egg shapes about 3 inches by 2 inches.
In a 10- to 12-inch heavy-bottomed sauté pan, heat the olive oil over medium-high heat until almost smoking. Sauté the sausages until dark golden brown on all sides, about 5 minutes per side. Serve immediately, with braised bitter greens, such as escarole or broccoli rabe, if desired.