If you want really round slices, check on the salami periodically throughout the firming up stage. I rolled mine still in the plastic wrap casing across the counter a few times to keep it round then put it back in the fridge. I did that 2 or 3 times throughout the cool time, but you could probably do it just once if you got the timing just right. Purely aesthetic but barely any extra work to best avoid wonky oval slices.
