A salami for all seasons!
The term, “pepperoni” is actually an Italian-American derivative from the word “peperoni”, the Italian word for capsicum or pepper. Readily recognizable in long, slender packing, pepperoni is descended from the spicy salamis of southern Italy, such as “salsiccia Napoletana piccante” or “soppressata” from Calabria. In Italy, our “pepperoni” would be called “salame piccante” or “salamino piccante.” Spicy red and black pepper and specially-blended spices characterize the savory taste of pepperoni.

Pepperoni is primarily a dry pork and/or beef product, cured from the finest cuts of meat; but in some instances, fish has also been used. Its versatility makes it easy for snacking with sliced cheese and crackers, for layering in antipastos and for simple sandwiches.

Pepperoni continues to reign supreme as the most popular pizza topping n America, although, the way pizza is made in Italy is quite different and more simple than the ways in which we enjoy it here in the United States.

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