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.jpg) Pepperoni topping on pizza, ready for the oven | |||||||
| Place of origin | United States | ||||||
|---|---|---|---|---|---|---|---|
| Main ingredients | Pork,beef | ||||||
| Ingredients generally used | Spices | ||||||
| 460 kcal (1,900 kJ) | |||||||
| |||||||
Pepperoni is anAmerican variety of spicysalami made fromcuredpork andbeef seasoned withpaprika andchili peppers.
Before cooking, pepperoni is characteristically soft, slightly smoky, and bright red. Sliced pepperoni is one of the most popular pizza toppings in American pizzerias.
Traditionally made pepperonis curl into "cups" in the pizza oven's intense heat; commercialization of the production of pepperoni created slices that would lie flat on the pizza. The curled "cup and char" style of pepperoni remained popular in pockets of theMidwest.
The termpepperoni is aborrowing ofpeperoni, the plural ofpeperone, the Italian word forbell pepper. The first use ofpepperoni to refer to a sausage dates to 1916 at the latest.[1] In Italian, the wordpeperoncino refers to achili pepper.[citation needed]
The first printed mention of pepperoni was in 1888 in the Times of London.[2][dubious –discuss] In 1919 it was mentioned as being available inNew York City.[3] It is acured dry sausage, with similarities to the spicy salamis ofsouthern Italy on which it is based, such assalsiccia orsoppressata.[citation needed] The main differences are that pepperoni is less spicy, has a finer grain (akin to spiceless salami fromMilan), is usually softer in texture, and is usually produced with the use of anartificial casing.[citation needed]
| Nutritional value per 100 g (3.5 oz) | |||||||
|---|---|---|---|---|---|---|---|
| Energy | 1,940 kJ (460 kcal) | ||||||
4 g | |||||||
40.2 g | |||||||
20.35 g | |||||||
| |||||||
| †Percentages estimated usingUS recommendations for adults.[4] | |||||||
Pepperoni is made from pork or from a mixture of pork and beef.[2]Turkey meat is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in theUnited States.[5] It is typically seasoned withpaprika or other chili pepper.[6]
Prior to cooking, pepperoni is characteristically soft, slightly smoky, and bright red.[6]Curing with nitrates or nitrites (usually used in modern curing agents to protect againstbotulism and other forms of microbiological decay) also contributes to pepperoni's reddish color, by reacting withheme in themyoglobin of theproteinaceous components of the meat.[7]
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Sliced pepperoni is one of the most popular pizza toppings in American pizzerias.[8] According toConvenience Store Decisions, in 2009 Americans consumed 251.7 million pounds (114.2 million kilograms) of pepperoni annually, on 36% of all pizzas produced nationally.[9]
Pepperoni is also used as the filling of thepepperoni roll, a popular regional snack in West Virginia and neighboring areas.[10]
In the Canadian province ofNova Scotia, deep fried pepperoni served on its own (usually with ahoney mustard dipping sauce) is commonpub food.[11][12]
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Pepperoni has a tendency to curl up from the edges in the heat of a pizza oven; historically, all pepperonis showed at least some of this tendency to curl in the oven.[13]
As commercial suppliers became the main suppliers to pizza shops, they developed a sausage stuffing technique that resulted in a pepperoni that does not curl.[14] An additional benefit of non-curling pepperoni is that it eliminates the small deposits of hot grease that formed in the cupped pepperoni, therefore also eliminating any possible liability for customers who burn themselves on it.[14]
The original style became known as "cup and char" pepperoni and remains popular in parts of theMidwest andGreat Lakes areas, particularly aroundCleveland,Ohio, andBuffalo, New York, and regained popularity in other areas in the 2010s.[13][15][16][17] It is more expensive to produce.[18]
According to a survey done by Technomic's MenuMonitor from July to September 2011 based on 235 different pizza places in America pepperoni and plain cheese were the #1 and #2 most popular pizzas ordered.
Pepperoni is by far America's favorite topping, (36% of all pizza orders). Approximately 251.7 million pounds of pepperoni are consumed on pizzas annually.
| Overview |  | ||||
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
