The Victorian Tea Rose (Printable Version)

Savory salami and pepperoni shaped into roses, served in porcelain teacups with optional garnishes and accompaniments.

# Needed 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 (e.g., brie, havarti)
08 - Grapes or berries

# Steps:

01 - Place 6 salami slices in a slightly overlapping line on a clean surface, 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 petals to resemble a rose.
03 - Repeat the process with 6 pepperoni slices to create a pepperoni rose.
04 - Prepare a second set of both salami and pepperoni roses for a total of 3 salami and 3 pepperoni roses.
05 - Optionally line the base of each porcelain teacup with basil or baby arugula leaves.
06 - Place each cured meat rose inside a teacup, adjusting petals to appear full and natural.
07 - Optionally tuck a small edible flower into the side of each rose for additional decoration.
08 - Arrange teacups on a serving board, optionally surrounding with crackers, cheeses, and fruits.

# Expert Advice:

01 -
  • They look like genuine floral arrangements but require no special skills or fancy ingredients.
  • You can make them hours ahead and refrigerate, which means less stress when guests arrive.
  • Everyone's jaw drops when they realize those beautiful roses are actually salami and pepperoni.
02 -
  • Ask your deli to slice the salami and pepperoni thin but not paper-thin, or they'll tear instead of roll—thickness matters more than you'd think.
  • Keep everything chilled until you serve; the cold makes the meat hold its shape better and tastes cleaner and brighter.
03 -
  • Buy your salami and pepperoni from a real deli counter where they can slice to your exact thickness; pre-packaged meat often tears because it's cut too thin or has moisture trapped between slices.
  • Chill the meat for 15 minutes before rolling if your kitchen is warm; cold meat is more forgiving and holds its shape like it's meant to spiral.
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