Salami Rose Tutorial For Charcuterie Boards
This super easy tutorial on how to make a salami rose will take your charcuterie boards to the next level! These fancy meat flowers can be made with little effort in just minutes!
And don’t forget to check out our Ultimate Guide To Making A Charcuterie Board for all of the best tips and tricks!
Recipe ingredients
To make a salami rose you need two things:
- Thinly sliced salami. Italian dry salami, pepperoni, genoa salami and other similar deli meats work well.
- Shot glass or other small glass. I recommend a glass with a 2-inch (5 cm) diameter.
No need for toothpicks or anything else, these flowers hold their shape on their own!
Step by step instructions
Step 1: Fold the first salami slice over the rim of the glass. Half of the salami slice will be inside the glass and half outside. Squeeze the salami to ensure it stays folded.
Step 2: Place the second slice of salami so that it overlaps with half of the first slice. Continue until the hole in the middle begins to close and it becomes difficult to add any additional slices. I used a total of 15 slices for these roses.
Step 3: Turn the glass upside down and press down to secure the rose shape. Gently lift up to reveal the salami rose.
Step 4: Lightly fan out the petals of your salami rose. And that’s it! You’re done!
Storage
Salami roses can be made a day in advance. To keep the meat roses from drying out, cover them with plastic wrap and store in the refrigerator until ready to use.
Leftover salami roses will keep for up to a week stored in an airtight container in the fridge.
Expert tips and tricks
- I used a glass with a 2-inch (5 cm) diameter which resulted in a medium-sized salami rose. Larger glasses can be used, but will result in a larger meat rose and you’ll need to use more slices of salami.
- To add a green element that mimics rose leaves, consider placing rosemary or mint leaves around your salami roses.
- Use thin slices of salami. While the salami doesn’t need to be paper-thin, you should be able to easily fold it in half without it breaking. I recommend buying pre-sliced salami to ensure the slices are uniform in thickness.
- Let the salami come to room temperature before forming the roses. This makes the salami more pliable and easier to work with.
FAQs
I used 15 slices of salami to make one rose.
Any thinly-sliced salami, such as pepperoni, genoa or Italian dry salami will work well for these salami roses.
I recommend making salami roses only one day in advance. Wrap them in plastic wrap and store them in the fridge until ready to use.
When finished forming the salami roses, you’ll turn the glass upside down and press it down. This helps set the rose and is the only trick I use to get it to hold its shape. If you find you need something more, you can also push several toothpicks through the bottom part of the rose.
What’s better than a dozen roses? A dozen salami roses! Here are all of our favorite places to use these fancy meat flowers:
- Salami roses add the perfect touch to a Valentine’s Day Charcuterie Board.
- Use an assortment pack of salami to make a variety of roses with our ALDI Charcuterie Board.
- These meat roses would also be a great way to level up any brunch or breakfast boards!
Salami Rose Tutorial
- Total Time: 5 minutes
- Yield: 1 rose
- Prep Time: 5 minutes
- Category: Appetizer
- Method: Curation
- Cuisine: Global
Ingredients
- thinly sliced salami (about 15 slices per rose)
- 2-inch (5 cm) wide glass or shot glass for forming
Instructions
- Fold one salami slice in half over the rim of the glass, ensuring half is inside and half outside.
- Repeat with the next salami slice, positioning it so that half of the second slice overlaps with half of the first slice. Continue overlapping slices until the hole in the middle begins to close and it becomes difficult to secure additional slices. I use 15 slices per rose.
- Flip the glass upside down and push down on the glass to help the rose keep its shape. Gently pull the glass away to reveal the salami rose.
Notes
Salami size: Most thinly sliced salami will work. I used slices of Italian dry salami that were about 2.5 inches (6 cm) in diameter.
Make ahead: These salami roses can be made 1 day in advance. Wrap them tightly in plastic wrap and store in the refrigerator until ready to use.
This post may contain affiliate links through which we may earn a small commission at no additional cost to you. We only recommend products that we genuinely love and would use ourselves.