Meat Roses for Charcuterie

1. Start folding slices of salami in half on a clean glass for the first layer. Position the pieces so that half of the piece is on the inside and half on the outside of the glass.
2. Continue to fold pieces of salami onto the rim of the glass in layers.
3. Continue to add pieces until the shot glass is pretty full. This usually takes three layers, but may take more with a very large glass.
4. Turn the shot glass upside down on your board. Remove the glass, and you have a perfect salami rose. You can adjust the petals of the flower if necessary. Notice how each piece of meat makes two rose petals. One on the inside layer and one on the outside layer.

How to Present Larger Rounded Meats

1. Fold a rounded piece of meat in half on a cutting board. ½ of the piece will be showing.
2. Fold it in half again. So ¼ is showing.
3. Fold it in half one more time. Now, there is ⅛ of the piece showing. Use a toothpick to hold the piece together or group a bunch of them together so that they hold each other up.

For Thick-Cut Meat

1. For a chunk of meat, like leftover ham from the holidays, cut the meat into 1-inch by 1-inch cubes.

For Sliced Meat That is Rectangular or Square

1. Roll up the rectangles from the short side into a log. Present them in a pile.
2. Another way to present is to fold the meat back and forth to form an accordion or a ribbon.

For Meat That is Odd Shaped or Very Thin

1. Gather a piece in between your fingers to make a random clump.