pepperoni

Pepperoni is a spicy, cured sausage that originated in the United States within Italian-American communities. It is most commonly used as a pizza topping and in sandwiches. Although the name echoes Italian words for peppers, pepperoni as a sausage is an American invention and does not have a direct traditional counterpart in Italian cuisine.

Pepperoni is typically made from a mixture of beef and pork that is finely ground and seasoned with paprika or chili pepper, garlic, fennel, and black pepper. The seasoned meat is cured with salt and curing agents such as nitrites, then fermented and air-dried until firm. The result is a bright red, semi-dry sausage that is usually sliced thinly for use on foods.

Variants include mild and hot pepperoni, as well as turkey, chicken, or vegetarian versions. Traditional pepperoni is acicular and granular in texture, with a noticeable spicebite and a slightly smoky character; some commercial versions are milder or more finely ground.

In culinary use, pepperoni dominates as a pizza topping in the United States and is also popular on submarine sandwiches and as part of charcuterie boards. It is valued for its flavor, aroma, and color, which remain pronounced after baking or heating.

Storage and safety considerations include refrigeration and proper sealing to prevent drying or spoilage. Pepperoni products are cured and can be sold in vacuum-sealed packages; nitrites help preserve color and safety. Nutritionally, pepperoni is relatively high in fat and sodium compared with many other sausages.