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{{nutritionalvalue | name=Pepperoni, Pork, Beef | kJ=1940 | protein=20.35 g | fat=40.2 g | carbs=4 g | right=1 | source_usda=1 }}
{{nutritionalvalue | name=Pepperoni, Pork, Beef | kJ=1940 | protein=20.35 g | fat=40.2 g | carbs=4 g | right=1 | source_usda=1 }}


'''Pepperoni''' is a spicy Italian-American variety of dry [[salami]] usually made of pork, beef, <ref> Peery, Susan M. & Reavis, Charles G., "Home Sausage Mak~~~~ing", Storey Publishing, North Adams, MA 2003 </ref> and sometimes [[goat]]<ref>Wagoner, Steve: "Get Your Goats". http://www.semissourian.com/story/1129296.html, December 7th, 2005 C.E.</ref>, turkey<ref>[http://www.hormel.com/brands/brandview3.asp?id=54 "Turkey Pepperoni"]</ref>, and fish<ref>[http://www.haworthpress.com/store/ArticleAbstract.asp?sid=JJGQEA2XXNXT9HCBL2DP67ENQJUF31C9&ID=5087 Utilization of Off-Grade Salmon and Salmon Trim in Production of Pepperoni]</ref>. It is a descendant of the spicy salamis of Southern [[Italy]], such as ''salsiccia Napoletana piccante,'' a spicy dry [[sausage]] from [[Naples]]. Pepperoni is frequently used as a [[pizza]] topping in [[United States|American]]-style pizzerias. Also, it is sometimes used to make [[Submarine sandwich|sub sandwiches]].
'''Pepperoni''' is a spicy Italian-American variety of dry [[salami]] usually made of pork, beef, <ref> Peery, Susan M. & Reavis, Charles G., "Home Sausage Making", Storey Publishing, North Adams, MA 2003 </ref> and sometimes [[goat]]<ref>Wagoner, Steve: "Get Your Goats". http://www.semissourian.com/story/1129296.html, December 7th, 2005 C.E.</ref>, turkey<ref>[http://www.hormel.com/brands/brandview3.asp?id=54 "Turkey Pepperoni"]</ref>, and fish<ref>[http://www.haworthpress.com/store/ArticleAbstract.asp?sid=JJGQEA2XXNXT9HCBL2DP67ENQJUF31C9&ID=5087 Utilization of Off-Grade Salmon and Salmon Trim in Production of Pepperoni]</ref>. It is a descendant of the spicy salamis of Southern [[Italy]], such as ''salsiccia Napoletana piccante,'' a spicy dry [[sausage]] from [[Naples]]. Pepperoni is frequently used as a [[pizza]] topping in [[United States|American]]-style pizzerias. Also, it is sometimes used to make [[Submarine sandwich|sub sandwiches]].


==Pizza==
==Pizza==

Revision as of 20:12, 15 December 2007

Not to be confused with Pepperoncini.
File:Pepperoni.jpg
Pepperoni
Pepperoni, Pork, Beef
Nutritional value per 100 g (3.5 oz)
Energy1,940 kJ (460 kcal)
4 g
40.2 g
20.35 g
Vitamins and minerals
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Pepperoni is a spicy Italian-American variety of dry salami usually made of pork, beef, [3] and sometimes goat[4], turkey[5], and fish[6]. It is a descendant of the spicy salamis of Southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples. Pepperoni is frequently used as a pizza topping in American-style pizzerias. Also, it is sometimes used to make sub sandwiches.

Pizza

Pepperoni is a corruption of peperoni, the Italian plural of peperone. While in Italian it refers to the bell pepper, 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 (spicy salami, generally typical of Calabria). 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 US. Unlike in Europe, the English word, pepperoni, is used as a singular uncountable noun.

See also

Wikimedia Commons has media related to Pepperoni.
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References

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  3. ^ Peery, Susan M. & Reavis, Charles G., "Home Sausage Making", Storey Publishing, North Adams, MA 2003
  4. ^ Wagoner, Steve: "Get Your Goats". http://www.semissourian.com/story/1129296.html, December 7th, 2005 C.E.
  5. ^ "Turkey Pepperoni"
  6. ^ Utilization of Off-Grade Salmon and Salmon Trim in Production of Pepperoni
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