Place the cold cream cheese on a large piece of cling wrap.

Cover with another piece of cling wrap.

Use a rolling pin to roll it into a rectangle about 32cm / 13" x 23 cm / 9". (Note 2)

Peel off the cling wrap. Cover with salami, slightly overlapping.

Cover salami with a new piece of cling wrap. Press down then turn over so the cream cheese side is up.

Peel cling wrap off to expose cream cheese. Sprinkle with capers and parsley.

Starting from the long edge, roll up, removing cling wrap as you go (see video below). Roll firmly to avoid air bubbles.

Once rolled, wrap with the same cling wrap, twist the ends and refrigerate for 4 hours+.

Unwrap from cling wrap. Slice into rounds. Serve with crackers.