Victorian Salami Pepperoni Roses (Printable)

Salami and pepperoni fashioned into roses, presented in porcelain cups with fresh garnishes and optional floral touches.

# What You Need:

→ 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 such as brie or havarti
08 - Grapes or berries

# Steps:

01 - Lay 6 salami slices in a slightly overlapping straight line, each covering about one-third of the previous slice.
02 - Starting from one end, roll the salami slices tightly into a spiral. Stand upright and gently loosen petals to mimic a rose.
03 - Repeat the rolling and shaping process with 6 slices of pepperoni to create a pepperoni rose.
04 - Make a second set of salami and pepperoni roses, producing 3 of each variety.
05 - Optionally line each porcelain teacup with basil leaves or baby arugula to provide a fresh bed for the roses.
06 - Place each meat rose carefully inside a teacup, adjusting petals for a full, natural appearance.
07 - Optionally insert a small edible flower into the side of each rose for enhanced visual appeal.
08 - Arrange the teacups on a serving board, surrounding them with crackers, mild cheeses, and fruits as desired.

# Expert Advice:

01 -
  • Your guests will think you spent hours in the kitchen when you actually spent less than thirty minutes creating pure magic.
  • It's one of those rare dishes where the presentation IS the dish, so no stress about plating or garnishing once the roses are done.
  • Cold, elegant, and ready to go—perfect for parties where you want to actually spend time with people instead of hovering near the kitchen.
02 -
  • If your salami is too thick or curly from the package, it will shatter or fold unevenly when you roll—always ask the deli counter to slice it paper-thin and stack it flat, and keep it cool until you're ready to work with it.
  • The moment you pull a rose out to arrange it in a cup, it will lose its tight shape slightly, and that's actually perfect—the looser, more organic-looking rose is more beautiful than the perfectly spiral one you just made.
03 -
  • The second you feel the meat starting to warm up in your hands, stop and refrigerate your hands under cold water for thirty seconds—cold hands make perfectly tight, structured roses every time.
  • Buy meat from the deli counter on the same day you're making these; pre-packaged slices are often slightly curled and won't roll as smoothly as fresh-cut meat that comes in a flat stack.
Go Back