Frozen Salami Roll with Prosciutto (Prosciutto Charcuterie)

Cut off a slice from the tip of the form

Pour it on, with a sharp knife, cut out the entire filling, carefully removing it, leaving only 1 cm of the filling and the shell

This leaves the form empty with a thin border of shell and filling around it

Cut the filling into small pieces

Melt the butter and coconut oil

Add chopped anchovies, pickles, grated Parmesan cheese, and salami (like Rio Grande), finely chopped

Mix with enough filling from the form to form a firm dough

Fill the form with this mixture, compressing it well so that it becomes firm and compact

After the form is filled, place it in the refrigerator in an upright position to ensure the filling sets properly

It should be very cold, best to do it overnight

Serve in thin slices cut carefully with a sharp knife.