{"id":46438,"date":"2023-11-16T16:51:24","date_gmt":"2023-11-16T21:51:24","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=46438"},"modified":"2024-11-03T14:07:03","modified_gmt":"2024-11-03T19:07:03","slug":"salami-roses","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/salami-roses\/","title":{"rendered":"Salami Roses"},"content":{"rendered":"

Salami roses are a super fun way to dress up a charcuterie board - and they're SUPER easy to make! Here's how I make my charcuterie roses.<\/p>\n

\"A<\/p>\n

The past couple of years, I\u2019ve really gotten into charcuterie boards.<\/p>\n

While they\u2019re a great appetizer in general - and the perfect addition to almost any party menu - I don\u2019t confine them to special occasions!<\/p>\n

One of my favorite things to do for movie night is to throw together a quick snack board of meats, cheeses, and crackers. It\u2019s an easy way to get a basic meal in, with absolutely minimal effort.<\/p>\n

Lately I\u2019ve been on more of a formal charcuterie mission - I decided I wanted to design a unique charcuterie board for every major holiday season - and had a ton of fun doing so.<\/p>\n

The thing is, some of those - like the Valentine's Day charcuterie board<\/a> - made use of a beautiful salami rose... or two.<\/p>\n

So, before I get into sharing those holiday charcuterie boards, I figure I should start out with an easy tutorial on forming salami pieces into a beautiful rose!<\/p><\/div>\n

Apparently this technique was a viral Tiktok trend at some point... but wherever you heard of it, using a glass to form a rose shape out of meat is a great way to class up a cheese board for your next party!<\/p>\n

I\u2019m sure there are all kinds of different ways that people make their salami roses, this is how I do it.<\/p>\n

They don\u2019t take much time at all to make - about a minute and a half each, when you get into the groove of it.<\/p>\n

So, grab a pack of salami, and get ready to elevate your upcoming Valentine\u2019s Day or Mother's Day party platters!<\/p><\/div>\n

\"A<\/p>\n

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Ingredients and Equipment<\/h2>\n

These salami rosettes use a super simple technique, and it really only requires two ingredients and one drinking glass to make!<\/p>\n

I do have some notes for you, though:<\/p>\n

Cold Cuts<\/h4>\n

These charcuterie roses are made with salami - and I think it\u2019s the best meat to use - but other deli meats can be used as well.<\/p>\n

In general, you\u2019re looking for a round slices of a cured meat with a bit of fatty texture. You want a meat that doesn\u2019t crack when folded, but also isn\u2019t so flimsy as to not hold its shape.<\/p>\n

That being the case, salami and thinly sliced pepperoni are a couple of great meat options for this technique.<\/p>\n

As a note, really cold meats can be a bit more prone to crack \/ rip than slightly warmer meat. <\/p>\n

If you\u2019re pretty sure your choice of meat should work, try letting it warm up for a couple of minutes, before draping.<\/p><\/div>\n

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Fresh Herbs<\/h4>\n

Charcuterie meat roses are cute on their own, but for best results, I recommend garnishing them with fresh herb leaves.<\/p>\n

Generally speaking, I like to use either basil or mint.<\/p>\n

Fresh mint leaves LOOK better, IMHO - serrated, similar to rose leaves.<\/p>\n

That said, mint and salami is a bit of a weird combo in terms of taste - basil is a great option in terms of flavour.<\/p><\/div>\n

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A Glass<\/h4>\n

You\u2019ll use the rim of a wine glass, champagne flute, or shot glass to make your roses.<\/p>\n

The round shape of the glass is what sets the shape and size of your rose, and holds the petals in place until you release your salami rose from it.<\/p>\n

I don\u2019t generally use anything bigger than a white wine glass, as the rose sizes can get out of control pretty quickly!<\/p>\n

The size of rose you\u2019ll get from a white wine or champagne glass is about perfect for medium to large size charcuterie boards, and you can use something more like a shot glass for a smaller rose, if you\u2019re doing a small charcuterie board.<\/p>\n

You\u2019ll also need a shot glass for smaller meat, like if you\u2019re making pepperoni roses.<\/p><\/div>\n

\"A<\/p>\n

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A Note on Sizing<\/h4>\n

You will see two sizes of roses in this tutorial. They were made with different sizes of glasses, and 2 different sized pieces of salami.<\/p>\n

For the smaller roses, I used a small shot glass - the size of the glass was about 1.5\" diameter at the rim - and 2\" diameter salami. <\/p>\n

Those smaller flowers took 2 rows of 4 slices, and a final row of 3 slices.<\/p>\n

The larger roses used a slightly larger glass - 2.5\" diameter at the rim - with salami that was 3.25\" across. <\/p>\n

This was a small beer taster glass, but it\u2019s probably fairly similar to what you\u2019d get by using a champagne glass, or smaller white wine glasses.<\/p>\n

Each large rose took 3 layers of 4 slices each to form.<\/p>\n

Using a larger rim of a glass will result in a large salami rose - and it may take more layers of salami to make. Depending on the size of the rose, you could be looking at 20-25 slices of salami!<\/p><\/div>\n

\"A<\/p>\n

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How to Make Salami Roses<\/h2>\n

Meat flowers are a beautiful way to dress up even a simple charcuterie board ... and they only take a couple of minutes to make! Here are the easy steps you\u2019ll need to follow:<\/p>\n

Set your choice of glass on a flat surface. <\/p>\n

Remember: The diameter of the glass affects the final size of your rose, AND will determine how many salami slices you\u2019ll need for each rose. <\/i><\/p>\n

Loosely fold slice of salami in half, and drape it over the rim of the glass. Gently squeeze it on either side of the glass to secure the fold.<\/p>\n

Place another folded meat slice on the glass, overlapping the first slice by around 50% - this will depend on the size of your salami, and the diameter of the glass you\u2019re using.<\/p>\n

Add 2 more slices of salami to complete the first layer of salami. You should have 4 overlapped slices, evenly spaced around the rim of the glass.
\nThis first layer should be relatively close to the glass on both sides - if it\u2019s not folded tight, you\u2019ll have a big gap between the inner layers of rose petals, and the outer layers.<\/p><\/div>\n

\"4<\/p>\n

\nUse 4 more slices of salami to make the second layer - again, overlapping each other, evenly around the glass. In addition to overlapping each other, they should overlap the first layer.<\/p>\n

That is to say, when I start a new layer, I\u2019ll aim to center the first slice of salami over the point where two slices overlap, on the layer beneath.<\/p>\n

Continue with another 1-4 layers of salami, depending on the size of your glass. <\/p>\n

Each layer AFTER the first layer should be draped a little more loosely, allowing for a bit of space between each layer of petals.<\/p>\n

You\u2019ll know you have enough petals when the inside of the glass is basically sealed up with a swirl of salami, with only a small hole remaining at the center.<\/p><\/div>\n

\"A<\/p>\n

Place your hand over the covered rim of the glass and press down firmly, to help the layers of salami adhere to each other.\t<\/p>\n

Holding your hand in place on the rim, turn the glass upside down and give it a little twist with your other hand - this will dislodge the tightly folded slices in that first layer.<\/p>\n

Gently remove the glass from the rose.<\/p><\/div>\n

\"2<\/p>\n

Carefully transfer your salami rose to your charcuterie board, along with your favorite cheeses, crackers, fresh fruit, etc. <\/p>\n

Garnish with mint or basil leaves, to mimic the look of rose leaves.<\/p><\/div>\n

\"A

A slightly bigger glass and an extra slice of salami makes a big difference!<\/p><\/div>\n

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Make Ahead<\/h4>\n

Salami flowers are best made as you need them, and transferred right from the glass \/ your hand to the charcuterie platter. <\/p>\n

Extra handling increases the risk of them coming undone, after all.<\/p>\n

That said, you can make your charcuterie roses ahead of time if you really need to.<\/p>\n

Instead of transferring your meat roses to a board, carefully transfer them to shallow, small bowls - one per rose. Loosely cover with plastic wrap, or transfer to a larger airtight container.<\/p>\n

Keep chilled until you\u2019re ready to use it.<\/p>\n

When you make up your charcuterie platter, carefully slide each rose out of its bowl, and into your hand - or, ideally, directly onto your serving platter.<\/p><\/div>\n

\"A<\/p>\n

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More Charcuterie Fun!<\/h2>\n

Looking for more cheese board, charcuterie board, and grazing board ideas? Sweet or savoury, I've got you covered:<\/p>\n

Game Day Charcuterie Board<\/a>
\nValentine's Day Charcuterie Board<\/a>
\nSt Patrick's Day Charcuterie Board<\/a>
\nEaster Charcuterie Board<\/a>
\nRainbow Charcuterie Board<\/a>
\nCanada Day Charcuterie Board<\/a>
\nThanksgiving Charcuterie Board<\/a>
\nHalloween Charcuterie Board<\/a>
\nChristmas Charcuterie Board<\/a>
\nCharcuterie Wreath<\/a>
\nCharcuterie Tree<\/a>
\nColourful Squares Cutting Board<\/a>
\nCutting Boards 101<\/a>
\nLog Cabin Cutting Board<\/a>
\nPavlova Grazing Board<\/a>\n<\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"A<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

How to Make Salami Roses [Charcuterie Roses]<\/h2>\n
<\/div>\n
Salami roses are a super cute way to dress up a charcuterie board - and they're SUPER easy to make! Here's how I make my charcuterie roses.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>2 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>2 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer<\/span><\/div>
Cuisine: <\/span>French<\/span><\/div>
Diet: <\/span>Diabetic, Gluten Free, Low Lactose<\/span><\/div><\/div>\n
Servings: <\/span>1<\/span> Salami Rose<\/span><\/span><\/div>\n
Calories: <\/span>440<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>