It’s a simple but remarkable exercise in culinary transformation: Drop a slice of salami into a very hot pan and watch how its edges curl up like a rose petal. As the sweet, cured pork fat renders out, the meat begins to crisp and caramelize. Within a few moments, you’ve got something utterly other: beautifully salty, savory, chewy sausage with more powerfully concentrated flavors and textures than the salami you once knew. Toss it into an omelette, pair it with olive oil and herb-dressed pasta, or tile a layer on a mustard-smeared slice of rye bread. In its simplicity, it’s magnificent.