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Four salami roses on a metal tray.

How To Make A Salami Rose

  • Author: Brit Kapustina
  • Total Time: 5 minutes
  • Yield: 1 rose
    • Prep Time: 5 minutes
    • Category: Appetizer
    • Method: Curation
    • Cuisine: Global


  • thinly sliced salami (about 15 slices per rose)
  • 2-inch (5 cm) wide glass or shot glass for forming


  1. Fold one salami slice in half over the rim of the glass, ensuring half is inside and half outside.
  2. 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.
  3. 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.


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.

Keywords: how to make a salami rose, salami rose, salami rose for charcuterie, meat rose