With the scrumptious salami project, I introduce a unique method for roughly combining chopped-up combinations of clay colours for an authentic-looking basic meat mix. If you like, vary the mix and outer coating to make a range of salami sausages.

Method
1 Combining approximately a 2:1 ratio of the basic meat mix and foundation colour mix 1, roughly chop the colours into each other.
2 Combine and chop several times more. Form into a small cylinder until it starts to look a little like a full-size salami.
3—5 Wrap plain white clay around the cylinder, making sure that the outer strip joins perfectly without overlapping. Carefully prick any air bubbles with the scalpel blade.
6—8 Start to lengthen the
cylinder. Work from the centre outwards, rolling until you reach approximately 7mm in diameter.
9 Cut into 2-3cm. Roll each length firmly across the coarse grade sandpaper.
10 Enclose the end, leaving a long point.
11 Curl over the end to form a small hook shape.
12 Finally, ait away a few slices of salami to display.

For a whole salami
Simply use a longish piece from the untidy ends of your cane and enclose the rounded end. Enclose the other end as a curled point and set in the oven. Once done, tie a length of cotton thread round the hooked end and display by attaching to the top section of the market stall. You can make salamis in many other colours and varying sizes, too.