In a saucepan, combine 380g of condensed milk, 100g of dark chocolate, and 20g of butter. Heat gently while stirring until the mixture thickens.

Fold in 250g of roasted peanuts until fully incorporated.

Transfer the mixture onto a sheet of parchment paper and shape it into a log. Wrap tightly and chill in the fridge for at least 5 hours.

Melt 100g of milk chocolate with 20ml of vegetable oil over low heat. Stir in 50g of ground peanuts.

Unwrap the chilled salami and place it on a wire rack. Pour the glaze over the salami, allowing it to coat fully.

Let the glaze firm up before slicing the salami into rounds.