Victorian Salami Pepperoni Roses (Print)

Elegant salami and pepperoni folded into rose shapes, served in delicate porcelain teacups for a charming touch.

# Ingredients:

→ Meats

01 - 18 large, thin slices salami
02 - 18 large, thin slices pepperoni

→ Garnishes

03 - 6 small porcelain teacups
04 - Fresh basil leaves or baby arugula (optional)
05 - Edible flowers, such as pansies or violets (optional)

→ Board Accompaniments (optional)

06 - Assorted crackers
07 - Mild cheeses, for example brie or havarti
08 - Grapes or berries

# Directions:

01 - Place 6 thin slices of salami slightly overlapping in a straight line, each covering about one third of the previous slice.
02 - Roll the line of salami slices tightly from one end to form a spiral, stand upright, and gently loosen edges to resemble rose petals.
03 - Repeat the rolling and shaping process using 6 slices of pepperoni to form a pepperoni rose.
04 - Repeat steps to produce 3 salami roses and 3 pepperoni roses total.
05 - Optionally, line each porcelain teacup base with a fresh basil leaf or baby arugula.
06 - Place each salami and pepperoni rose inside a teacup, adjusting petals to look full and natural.
07 - Optionally, insert an edible flower on the side of each rose for decoration.
08 - Arrange teacups on a serving board surrounded by crackers, mild cheeses, and fresh fruit if desired.

# Expert Tips:

01 -
  • They look like you spent hours on them but take just 25 minutes from start to table.
  • Guests genuinely pause mid-conversation to admire them before eating.
  • You can make them ahead and let them wait patiently in the fridge, stress-free.
02 -
  • Cold meat is stiff meat—if your salami or pepperoni feels brittle, let it sit at room temperature for five minutes before rolling, or the slices will split instead of curve.
  • The overlapping matters infinitely more than perfectly uniform slices; slight variations actually create better petal definition.
03 -
  • The thinnest slices from your deli counter are your real secret—thin enough that you can almost see light through them.
  • Room temperature meat is forgiving meat; cold meat tears, so always let slices warm up slightly before rolling.
Back