Pepperoni is an American salami: a cured, fermented and air-dried sausage, finely ground, with a smoky red color and a mild spicy kick. It is the most popular pizza topping in the US.
The ingredients
- Meat: usually a mix of pork and beef. Pepperoni made only from beef must be labeled “beef pepperoni” in the US, and turkey pepperoni is also widely sold.
- Fat: pork fat gives flavor and texture.
- Spices: paprika (which gives the color), cayenne or other chili, garlic, black pepper, sometimes fennel or mustard seed.
- Salt and curing agents: salt plus sodium nitrite or celery powder (a natural source of nitrite), which prevent bacterial growth, especially botulism, and keep the pink color.
- Starter cultures: lactic acid bacteria that ferment the meat, giving pepperoni its tang.
- Casing: traditionally natural casings, today often collagen or cellulose casings, removed in some products.
How it is made
- The meat and fat are ground finely and mixed with salt, spices, curing agents and starter cultures.
- The mixture is stuffed into casings.
- It ferments at a warm temperature for a few days. Bacteria produce lactic acid, which lowers the pH and preserves the meat.
- It is often lightly smoked.
- It is dried for several weeks until it loses a significant share of its moisture, which makes it shelf stable before opening.
Where does the name come from?
The name comes from “peperoni”, the Italian plural of peperone, meaning bell pepper. In Italy, ordering a “pizza ai peperoni” brings peppers, not sausage. Pepperoni as a sausage was developed by Italian-American butchers in the early 20th century, inspired by southern Italian spicy salamis.
Why it curls on pizza
Thin slices with a natural or tight casing shrink more around the edge than in the center when heated, forming little “cups” that crisp at the rim and collect fat. Many pizzerias choose cupping pepperoni on purpose.
Nutrition
Pepperoni is high in fat, sodium and calories. A typical 1-ounce serving contains around 130 to 140 calories and several hundred milligrams of sodium, depending on the brand. Turkey pepperoni is lower in fat but still high in sodium.
Pepperoni is a processed meat. The World Health Organization’s cancer agency classifies processed meats as carcinogenic to humans, linked to colorectal cancer, so health organizations advise eating them only occasionally. See how to eat less salt and healthier protein sources.
Storage
Unopened shelf-stable pepperoni can be stored in the pantry until its date; once opened or sliced, refrigerate it and use within a few weeks. Like bacon, it is a cured meat with its own storage rules, see how long bacon lasts in the fridge. For a pizza worthy of it, see the secrets to the perfect pizza.
