Pepperoni

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Pepperoni
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Pepperoni topping on pizza, ready for the oven
Place of originUnited States
Main ingredientsPork, beef
Ingredients generally usedSpices
Food energy
(per 100 g serving)
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Nutritional value
(per 100 g serving)
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Protein23 g
Fat40.2 g
Carbohydrate4 g
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Pepperoni is an American variety of spicy salami made from cured pork and beef seasoned with paprika and chili 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.

Traditional pepperoni with natural casing curls into "cups" in the pizza oven's intense heat. Commercialization of the production of pepperoni with the casing removed created slices that lay flat on the pizza. The curled "cup and char" style of pepperoni remains popular in some cities.[1]

Etymology

The term pepperoni is a borrowing of peperoni, the plural of peperone, the Italian word for bell pepper. The first use of pepperoni to refer to a sausage dates to 1916 at the latest.[2] In Italian, the word peperoncino refers to a chili pepper.[3]

History

The first printed mention of pepperoni was in 1888 in the Times of London.[4][dubious – discuss] In 1919 it was mentioned as being available in New York City.[5] It is a cured dry sausage, with similarities to the spicy salamis of southern Italy on which it is based, such as salsiccia or soppressata.[citation needed] The main differences are that pepperoni is less spicy, has a finer grain (akin to spiceless salami from Milan), is usually softer in texture, and is usually produced with the use of an artificial casing.[citation needed]

Production

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Pepperoni, pork
Nutritional value per 100 g (3.5 oz)
Energy1,940 kJ (460 kcal)
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4 g
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40.2 g
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20.35 g
†Percentages estimated using US recommendations for adults.[6]

Pepperoni is made from pork or from a mixture of pork and beef.[4] Turkey meat is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States.[7] It is typically seasoned with paprika or other chili pepper.[8]

Prior to cooking, pepperoni is characteristically soft, slightly smoky, and bright red.[8] Curing with nitrates or nitrites (usually used in modern curing agents to protect against botulism and other forms of microbiological decay) also contributes to pepperoni's reddish color, by reacting with heme in the myoglobin of the proteinaceous components of the meat.[9]

Serving

Lua error in package.lua at line 80: module 'Module:Sidebar/configuration' not found. Sliced pepperoni is one of the most popular pizza toppings in American pizzerias.[10] According to Convenience Store Decisions, in 2009 Americans consumed 251.7 million pounds (114.2 million kilograms) of pepperoni annually, on 36% of all pizzas produced nationally.[11]

Pepperoni is also used as the filling of the pepperoni roll, a popular regional snack in West Virginia and neighboring areas.[12]

In the Canadian province of Nova Scotia, deep fried pepperoni served on its own (usually with a honey mustard dipping sauce) is common pub food.[13][14]

Cup and char

File:My Tomato Pie Pizza and Calzone (cropped 2).jpg
Cup and char pepperoni

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.[1]

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.[15] 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.[15]

The original style became known as "cup and char" pepperoni and remains popular in parts of the Midwest and Great Lakes areas, particularly around Cleveland, Ohio, and Buffalo, New York, and regained popularity in other areas in the 2010s.[1][16][17][18] It is more expensive to produce.[19]

See also

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References

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  1. ^ a b c Page Module:Citation/CS1/styles.css has no content.Lukas, Paul (March 12, 2019). "The Great Pepperoni Debate: Should It Lie Flat on Your Pizza Or Curl Up?". Wall Street Journal. ISSN 0099-9660. Retrieved April 8, 2026.
  2. ^ Page Module:Citation/CS1/styles.css has no content."Fresh from the Smokehouse". Anchorage Times. Anchorage, AK. October 28, 1916. p. 7. Archived from the original on May 27, 2024. Retrieved May 27, 2024 – via Newspapers.com. Open access icon
  3. ^ Page Module:Citation/CS1/styles.css has no content.Riley, Gillian (2007). The Oxford Companion to Italian Food. New York City: Oxford University Press. pp. 124–125. ISBN 9780198606178. Retrieved April 8, 2026.
  4. ^ a b Page Module:Citation/CS1/styles.css has no content.Hui, Yiu H.; Culbertson, J. D. (2006). Handbook of Food Science, Technology, and Engineering. CRC Press. p. 72–68. ISBN 978-0-8493-9848-3. Retrieved December 22, 2020.
  5. ^ Page Module:Citation/CS1/styles.css has no content.Kuestenmacher, Simon (2023). Marvellous Maps: Our changing world in 40 amazing maps. Welbeck Publishing Group. p. 78. ISBN 9781803380247. Archived from the original on August 1, 2023. Retrieved August 1, 2023.
  6. ^ Page Module:Citation/CS1/styles.css has no content.United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on March 27, 2024. Retrieved March 28, 2024.
  7. ^ Food Standards and Labelling Policy Book, USDA, pp. 133–134.
  8. ^ a b Page Module:Citation/CS1/styles.css has no content.Moskin, Julia (February 1, 2011). "Pepperoni: America's Favorite Topping". The New York Times. Archived from the original on August 14, 2013. Retrieved April 22, 2013.
  9. ^ Page Module:Citation/CS1/styles.css has no content.Flippone, Peggy Trowbridge. "A Recipe to Make Authentic Homemade Pepperoni". The Spruce. Archived from the original on November 7, 2017. Retrieved December 12, 2017.
  10. ^ Page Module:Citation/CS1/styles.css has no content."America's Most Popular Pizza Toppings". Huffington Post. October 5, 2011. Archived from the original on December 9, 2013. Retrieved April 22, 2013. 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.
  11. ^ Page Module:Citation/CS1/styles.css has no content."Pizza Palates Changing". CStore Decisions. May 31, 2009. Archived from the original on September 28, 2022. Retrieved April 25, 2013. 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.
  12. ^ Page Module:Citation/CS1/styles.css has no content.Edge, John T. (September 29, 2009). "United Tastes - Pepperoni Rolls, a Piece of West Virginia Culinary History: Fast Food Even Before Fast Food". The New York Times. New York, NY. Style Section: Dining & Wine. Archived from the original on May 17, 2011. Retrieved November 3, 2010.
  13. ^ Page Module:Citation/CS1/styles.css has no content.Eat This Town (February 1, 2016). "Nova Scotia Food Profiles: Pepperoni". Eat This Town. Archived from the original on April 26, 2017. Retrieved January 7, 2018.
  14. ^ Page Module:Citation/CS1/styles.css has no content.Brown, Lola (April 2, 2013). "You Must Try: Delicious Deep Fried Pepperoni in Halifax, Nova Scotia". Travel Mindset. Archived from the original on January 7, 2018. Retrieved January 7, 2018.
  15. ^ a b Page Module:Citation/CS1/styles.css has no content.López-Alt, J. Kenji (December 2012). "The Food Lab: Why Does Pepperoni Curl?". Serious Eats. Archived from the original on October 22, 2017. Retrieved April 22, 2013.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Brooke, Eliza (February 8, 2019). "How Tiny, Curly Pepperonis Took Over NYC's Pizza Market". Eater NY. Retrieved September 12, 2023.
  17. ^ Page Module:Citation/CS1/styles.css has no content.Tsujimoto, Ben (November 13, 2020). "Cup-and-char crunch: Buffalo's beloved pepperoni in short supply". Buffalo News. Archived from the original on September 13, 2023. Retrieved September 12, 2023.
  18. ^ Page Module:Citation/CS1/styles.css has no content.Dave, Large (August 5, 2022). "Like Roni Cup Pizza? You Should Thank Brewster's Ace Endico". i95 ROCK. Archived from the original on June 1, 2023. Retrieved September 12, 2023.
  19. ^ Page Module:Citation/CS1/styles.css has no content.Peng, Jen (April 8, 2022). "Why Does Some Pepperoni Curl When Cooked?". Tasting Table. Archived from the original on June 6, 2023. Retrieved September 12, 2023.

Further reading

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