Gather your artillery.
Fill your pot just above half with screaming hot water and bring to a boil.
Remember, as oily and salty as salami is, you do NOT need to salt/oil your water.
Once water is boiling, drop your inch thick slice in and let sit for five minutes on a little above medium heat and cover.
Now, prepare your decadent seasoning. 1/2 tsp Ground Fennel, 20-25 Caraway Seeds, & 1/4 tsp Thyme. Just eyeball it with the Caraway and Thyme.
There we go.
Your slice should be done. Turn heat off, uncover, take out & dry with paper towels.
Comparison. As you may see, some oil has left, and some fat has left. (Left) This makes it just a tad healthier for you, and puts more scrumptious moisture into the meat.
Now pour the mix generously onto the salami and pat lightly so that the meat sucks up some of the seasonings and take a moment to inhale the scent that haunts your nose oh so graciously.
Slice vertically and notice my failure to present it to you.
Enjoy! (DO NOT EAT PEPPERCORNS!)