Step by step instructions for how to make a salami rose. An easy way to elevate your charcuterie board or boxes.
My go to appetizer when having friends over is a charcuterie board or a cheese plate. An easy way to elevate your board and impress your guests is to make a salami rose. It is really easy to do and just takes a few extra minutes.
Want to make a charcuterie on the go? Check out these charcuterie boxes. You can even add a salami rose to them.
Let’s learn how to make a salami rose.
What kind of meats to use?
It may be called a salami rose but you can make it with different cured meats. Salami, pepperoni, chorizo and capicola are my favorites. I usually buy a trio of these from Aldi or Trader Joe’s they come in a package in the cheese section of the store.
How to make a salami rose
How to make a salami rose using a champagne flute. Start by folding your salami in half over the lip of the cup. You are going to continue to do this with 6-7 pieces overlapping each piece. When your ready flip your cup upside down onto your board and lift the glass. You’ll have perfect roses as easy as that.
Tip: don’t handle the meat too much the more your hands warm it up the harder it is to work with. Place your roses into the fridge after making them.
You can also make a larger version with a wine glass. When making it with a wine glass repeat 3 times for 3 layers of salami. I prefer to use champagne flutes.
Creating these meat roses is an easy way to impress your guests but also add a little fun to your cheese plates. If you are looking to elevate your charcuterie plates try serving them on a cutting board and add some grapes, strawberries and dried fruits.
- 6-7 Slices of Salami
- 1 Champagne Flute
Fold your salami in half over the lip of your champagne flute. Continue to do this with 6-7 pieces overlapping each piece.
Flip your cup upside down onto your board and lift the glass.
Place your roses into the fridge after making them.
Tip: don’t handle the meat too much the more your hands warm it up the harder it is to work with.