Pepperoni is a beloved pizza topping found in pizzerias across America. Whether sliced thick or thin, this sausage adds a savory kick to any pizza. Pepperoni doesn’t just have to be for pizza, it’s also a versatile ingredient with many possibilities.
Pepperoni Explained
Pepperoni typically begins with ground pork, beef, or a mixture of both. Paprika is added, giving the sausage its red color, along with garlic and other aromatics such as fennel seeds. This mixture is then packaged into sausages and aged for several days before being smoked and dried. During this process, the sausages undergo mild fermentation, which builds up lactic acid, leading to its tangy flavor. Water loss during this process creates the dense, chewy texture that we love.
The American Origin of Pepperoni
While the name “pepperoni” might sound Italian, it is an American invention. According to Angie Rito and Scott Tacinelli, authors of the cookbook Italian American and chefs behind New York’s Don Angie restaurant, the origin of pepperoni is not precisely known, but it emerged in the early 1900s in American butcher shops and pizzerias.
Pepperoni’s Italian Roots
Rito explains that pepperoni is related to Neapolitan or Calabrese-style dried salami with dried chiles. Early Italian immigrants, largely from southern Italy, adapted salami recipes based on available ingredients. In the United States, paprika was more accessible and cheaper, leading to its use in pepperoni and creating the flavor we know today.
