Pepperoni Information & Pepperoni Links at HealthHaven.com

Pepperoni, Pork
Nutritional value per 100 g (3.5 oz)
Energy	1,940 kcal (8,100 kJ)
Carbohydrates	4 g
Fat	40.2 g
Protein	20.35 g
	Percentages are relative to US recommendations for adults.; Source: USDA Nutrient database

Not to be confused with Pepperoncini.

A pepperoni pizza.

Pepperoni is a spicy Italian-American variety of salami made from cured pork.^[1]^[2] However, Halal or Kosher Pepperoni may be made from beef. 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. Pepperoni is a popular pizza topping in American-style pizzerias. Also, it is sometimes used to make sub sandwiches.

The term pepperoni is a corruption of peperoni, the Italian plural of peperone. While in Italian peperoni refers to bell peppers, in Italian-American cuisine the word "pepperoni" evolved to indicate a kind of spicy sausage.

To order the American version of pepperoni in Italy, someone would request salame piccante or salamino piccante (hot salami, generally typical of Calabria). The Italian name for a pepperoni pizza is pizza alla diavola (with hot 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 its distinct orange-pink color.^[1]

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

[edit] References

^ ^a ^b "How Food Works: Pepperoni is Raw Meat?". Archived from the original on 2009-02-24. http://howfoodworks.blogspot.com/2009/02/pepperoni-is-raw-meat.html.
^ 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.

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[howfoodworks-0] "How Food Works: Pepperoni is Raw Meat?". Archived from the original on 2009-02-24. http://howfoodworks.blogspot.com/2009/02/pepperoni-is-raw-meat.html.

[1] 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.

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