When I lived in Portugal I bought one at the grocery store every week

Instructions:
Make the cookies: For fine crumbs, pulse Maria’s cookies in a food processor or place in a plastic bag and crush with a rolling pin.
Toast the nuts: For about three to five minutes over medium heat, or until fragrant, toast the finely chopped nuts in a dry skillet. To prevent burning, stir often.

Chocolate Fondant: Melt the chocolate chips in a pan over low heat with the heavy cream and the butter cubes. To melt the chocolate and ensure that the mixture is smooth, stir regularly.

Remove the chocolate mixture from the heat and stir in the crumbled cookies and toasted nuts until combined.
Transfer the chocolate mixture to a large piece of plastic wrap and place it on a flat surface. Shape the salami accordingly. Tightly roll the ingredients into a log or salami shape using the plastic wrap. To ensure an airtight seal, wrap the ends of the plastic wrap around the log.