Pepperoni 

is an American variety of salami, made from cured pork and beef seasoned with paprika or

other chili pepper.[1]
Pepperoni is characteristically soft, slightly smoky, and bright red in color.[1] Thinly sliced pepperoni is a
popular pizza topping in American pizzerias
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 1919.[1] In Italian, the word peperoncino refers
to hot and spicy peppers.

Pepperoni, an Italian-American creation,[1] is a cured dry sausage, with similarities to the spicy salamis

of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples,[3] or
the soppressata from Calabria.[4] The main differences are that pepperoni has a finer grain (akin to
spiceless salami from Milan), is usually softer, and is usually produced with the use of an artificial
casing. Pepperoni is mass-produced to meet the demand for the sausage.

Pepperoni is made from pork or from a mixture of pork and beef.[5] Turkey meat is also commonly used
as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States.[6]
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.[7]
According to Convenience Store Decisions, Americans consume 251.7 million pounds of pepperoni
annually, on 36% of all pizzas produced nationally.[8] Pepperoni has a tendency to curl up from the
edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl
intentionally.[9]
Pepperoni is also used as the filling of the pepperoni roll, a popular regional snack in West Virginia and
neighboring areas.[10]
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.

Pepperoni is an American variety of salami, made from cured pork and beef seasoned with paprika or

other chili pepper.[1]
Pepperoni is characteristically soft, slightly smoky, and bright red in color.[1] Thinly sliced pepperoni is a
popular pizza topping in American pizzerias
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 1919.[1] In Italian, the word peperoncino refers
to hot and spicy peppers.

Pepperoni, an Italian-American creation,[1] is a cured dry sausage, with similarities to the spicy salamis

of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples,[3] or
the soppressata from Calabria.[4] The main differences are that pepperoni has a finer grain (akin to
spiceless salami from Milan), is usually softer, and is usually produced with the use of an artificial
casing. Pepperoni is mass-produced to meet the demand for the sausage.

Pepperoni is made from pork or from a mixture of pork and beef.[5] Turkey meat is also commonly used
as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States.[6]
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.[7]
According to Convenience Store Decisions, Americans consume 251.7 million pounds of pepperoni
annually, on 36% of all pizzas produced nationally.[8] Pepperoni has a tendency to curl up from the
edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl
intentionally.[9]
Pepperoni is also used as the filling of the pepperoni roll, a popular regional snack in West Virginia and
neighboring areas.[10]
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.

Pepperoni is an American variety of salami, made from cured pork and beef seasoned with paprika or

other chili pepper.[1]
Pepperoni is characteristically soft, slightly smoky, and bright red in color.[1] Thinly sliced pepperoni is a
popular pizza topping in American pizzerias
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 1919.[1] In Italian, the word peperoncino refers
to hot and spicy peppers.
Pepperoni, an Italian-American creation,[1] is a cured dry sausage, with similarities to the spicy salamis
of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples,[3] or
the soppressata from Calabria.[4] The main differences are that pepperoni has a finer grain (akin to
spiceless salami from Milan), is usually softer, and is usually produced with the use of an artificial
casing. Pepperoni is mass-produced to meet the demand for the sausage.

Pepperoni is made from pork or from a mixture of pork and beef.[5] Turkey meat is also commonly used
as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States.[6]
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.[7]
According to Convenience Store Decisions, Americans consume 251.7 million pounds of pepperoni
annually, on 36% of all pizzas produced nationally.[8] Pepperoni has a tendency to curl up from the
edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl
intentionally.[9]
Pepperoni is also used as the filling of the pepperoni roll, a popular regional snack in West Virginia and
neighboring areas.[10]
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.

Pepperoni is an American variety of salami, made from cured pork and beef seasoned with paprika or

other chili pepper.[1]
Pepperoni is characteristically soft, slightly smoky, and bright red in color.[1] Thinly sliced pepperoni is a
popular pizza topping in American pizzerias
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 1919.[1] In Italian, the word peperoncino refers
to hot and spicy peppers.

Pepperoni, an Italian-American creation,[1] is a cured dry sausage, with similarities to the spicy salamis

of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples,[3] or
the soppressata from Calabria.[4] The main differences are that pepperoni has a finer grain (akin to
spiceless salami from Milan), is usually softer, and is usually produced with the use of an artificial
casing. Pepperoni is mass-produced to meet the demand for the sausage.
Pepperoni is made from pork or from a mixture of pork and beef.[5] Turkey meat is also commonly used
as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States.[6]
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.[7]
According to Convenience Store Decisions, Americans consume 251.7 million pounds of pepperoni
annually, on 36% of all pizzas produced nationally.[8] Pepperoni has a tendency to curl up from the
edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl
intentionally.[9]
Pepperoni is also used as the filling of the pepperoni roll, a popular regional snack in West Virginia and
neighboring areas.[10]
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.

Pepperoni is an American variety of salami, made from cured pork and beef seasoned with paprika or

other chili pepper.[1]
Pepperoni is characteristically soft, slightly smoky, and bright red in color.[1] Thinly sliced pepperoni is a
popular pizza topping in American pizzerias
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 1919.[1] In Italian, the word peperoncino refers
to hot and spicy peppers.

Pepperoni, an Italian-American creation,[1] is a cured dry sausage, with similarities to the spicy salamis

of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples,[3] or
the soppressata from Calabria.[4] The main differences are that pepperoni has a finer grain (akin to
spiceless salami from Milan), is usually softer, and is usually produced with the use of an artificial
casing. Pepperoni is mass-produced to meet the demand for the sausage.

Pepperoni is made from pork or from a mixture of pork and beef.[5] Turkey meat is also commonly used
as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States.[6]
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.[7]
According to Convenience Store Decisions, Americans consume 251.7 million pounds of pepperoni
annually, on 36% of all pizzas produced nationally.[8] Pepperoni has a tendency to curl up from the
edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl
intentionally.[9]
Pepperoni is also used as the filling of the pepperoni roll, a popular regional snack in West Virginia and
neighboring areas.[10]
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.

Pepperoni is an American variety of salami, made from cured pork and beef seasoned with paprika or

other chili pepper.[1]
Pepperoni is characteristically soft, slightly smoky, and bright red in color.[1] Thinly sliced pepperoni is a
popular pizza topping in American pizzerias
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 1919.[1] In Italian, the word peperoncino refers
to hot and spicy peppers.

Pepperoni, an Italian-American creation,[1] is a cured dry sausage, with similarities to the spicy salamis

of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples,[3] or
the soppressata from Calabria.[4] The main differences are that pepperoni has a finer grain (akin to
spiceless salami from Milan), is usually softer, and is usually produced with the use of an artificial
casing. Pepperoni is mass-produced to meet the demand for the sausage.

Pepperoni is made from pork or from a mixture of pork and beef.[5] Turkey meat is also commonly used
as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States.[6]
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.[7]
According to Convenience Store Decisions, Americans consume 251.7 million pounds of pepperoni
annually, on 36% of all pizzas produced nationally.[8] Pepperoni has a tendency to curl up from the
edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl
intentionally.[9]
Pepperoni is also used as the filling of the pepperoni roll, a popular regional snack in West Virginia and
neighboring areas.[10]
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.