Food Lens · Protein
Pepperoni
Spicy, smoky, and slightly tangy from the curing process.
Lens analyzedPepperoni is a cured, spiced sausage, usually a beef-and-pork blend seasoned with paprika and chili for its distinct red color, most familiar sliced thin as a pizza topping. Curing and drying give it a firmer texture than fresh sausage.
Where it comes from
Pepperoni is an American invention rather than an Italian import, developed by Italian-American butchers in the early 20th century who adapted southern Italian dry-cured sausage techniques into a spicier, paprika-heavy version suited to American tastes. It became inseparable from pizza as the topping spread nationwide through the mid-20th century.
Buying it
Check whether it's a whole stick for slicing yourself or pre-sliced, and look for a firm, evenly colored surface, a small amount of white bloom on a whole stick is normal curing, but a slimy surface is not.
Storing it
Keep it wrapped tightly in the fridge; a whole uncut stick keeps longer than pre-sliced pepperoni, which dries out and oxidizes faster once exposed to air.
Keeps about 1 month in the fridge.
Recipes that use pepperoni
More protein
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