Pepperoni

Pepperoni, Pork
Nutritional value per 100 g (3.5 oz)
Energy	1,940 kJ (460 kcal)
Carbohydrates	4 g
Fat	40.2 g
Protein	20.35 g
Vitamins and minerals
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Pepperoni is a spicy Italian-American variety of salami (a dry sausage) usually made from cured pork and beef,^[3]^[4] but poultry may be added, if labeled correctly, for less expensive versions.^[5] It is a descendant of the spicy salamis of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples or the soppressata from Calabria. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias. Also, it is sometimes used to make sub sandwiches.

The term pepperoni is not Italian, it is a corruption of peperoni, the plural of peperone, the Italian word for pepper (the vegetable, not the spice).

To order in Italy, a very similar food to what in America is called "pepperoni", one would request salamino piccante to get the spicy sausage (but made only of pork beef, and never with meat from other animals as in the American version). Usually the Italian name for a pepperoni pizza is pizza alla diavola (pizza devil-style, very similar in appearance to the pepperoni pizza). Asking for a pizza with "salame piccante calabro" or "spianata calabra" (hot salami typical of Calabria, generally made in large cylinders of meat, slightly flattened in the case "spianata") one could get a pizza covered with large slices of salami instead of the slices of hot sausage. The original salami from Calabria can be much more spicy than American pepperoni or other types of Italian spicy sausages.

Throughout continental Europe, peperone is a common word for various types of capsicum, including bell peppers and a small, spicy and often pickled pepper known as peperoncino or peperone piccante in Italy and pepperoncini or banana peppers in the U.S.

Sodium nitrite, used as a curing agent, is what gives pepperoni the pink part of its distinct orange-pink color,^[3] while paprika or other capsicum provides the orange part.

Unlike in Europe, the English word pepperoni is used as a singular uncountable noun.

Halal or kosher pepperoni may be made from beef or poultry.

The "Pepperoni" Crew

A group of friends who embarked on an epic journey taking them from Sunset Boulevard to the Grand Canyon and back again. The trip was the stuff of legends: a wedding crashed, a team member lost, bulls riden, beers ponged, the strip parkoured. The calls of "chicken f***ing dinner, dinnner, chicken dinner, f***ing dinner winner" will forever reverberate around Las Vegas.

References

^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
^ ^a ^b "How Food Works: Pepperoni is Raw Meat?". {{cite web}}: Check |archiveurl= value (help)
^ Peery, Susan M. & Reavis, Charles G. Home Sausage Making: How-to Techniques for Making and Enjoying 100 Sausages at Home, third ed. North Adams, Mass.: Storey Publishing, 2003. ISBN 9781580174718.
^ Food Standards and Labelling Policy Book, USDA, pp. 133-134

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[FDADailyValues-1] United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.

[NationalAcademiesPotassium-2] National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.

[howfoodworks-3] "How Food Works: Pepperoni is Raw Meat?". {{cite web}}: Check |archiveurl= value (help)

[4] Peery, Susan M. & Reavis, Charles G. Home Sausage Making: How-to Techniques for Making and Enjoying 100 Sausages at Home, third ed. North Adams, Mass.: Storey Publishing, 2003. ISBN 9781580174718.

[5] Food Standards and Labelling Policy Book, USDA, pp. 133-134

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