The salami would need to be really, really dry, I'm thinking.



The part about having the deli slice it bothers me. They slice meats and cheeses all day long, and don't clean in between items often enough to suit me. With organisms floating in the air and having time to grow on the blade, as well as anything that might have started growing on whatever was last cut, I'd be concerned about keeping properties of the sliced meat without refrigeration. But that is me.

CM