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This is how pepperoni is really made
When it comes to pizza toppings, pepperoni reigns supreme. That’s not just our opinion, it’s the opinion of the people: Ohio-based pizza chain Donatos commissioned a survey in January 2022 and found that pepperoni was the most popular topping to grace a hot, cheesy slice (the least popular, in case you were wondering, were anchovies, pineapple, and jalapeños).
Given that the same survey found that the love of pizza runs deep (about a third of respondents were willing to spoil the ending of every movie they watched for the next year or shave their entire body, eyebrows included, for a year of free pizza), we decided to take a closer look at its most beloved companion.
Pepperoni: A Brief History
Pepperoni is a type of spicy, smoky salami that first appeared in Italian-American markets after World War I. Italian immigrants took their traditional salami recipes and adapted them to ingredients more readily available in the United States. It actually took years after its creation for pepperoni to make its way onto pizza, but once it did, the thin, savory slices quickly became an essential part of the pizza-eating experience. Now that we know how pepperoni got here, let’s take a look at how it’s made.
The Ingredients
Pepperoni is usually made with ground pork or a mixture of ground pork and ground beef. While all-beef versions are available, they are not as popular and must be specifically labeled as beef pepperoni. Pepperoni made with pork doesn’t require special labeling – just plain old pepperoni will do. Occasionally, you’ll see pepperoni made with chicken or turkey, but a blend of ground pork and beef remains the most authentic combination.
One of the characteristics that distinguishes pepperoni from other types of salami is how finely the meat is ground before the rest of the ingredients are added. This results in a product with a noticeably softer texture. Pepperoni makers like to use meat from the back, shoulder and belly, and common cuts to choose from are pork butt and chuck roast.
The Fat and Protein Ratio
To achieve the characteristic grain and texture that makes pepperoni a pizza staple, it must contain 30 to 35% fat. Meat that is 70% lean and 30% fat is commonly used. The majority of the fat should be hard fat from the shoulder, back, etc., while softer fat from the belly should be limited to achieve a balanced texture.
It’s important to note that while the high fat content in pepperoni contributes to its flavor, it can also lead to spoilage. Fat can turn rancid over time when exposed to oxygen, heat, or light. To ensure the freshest flavor, it is best to buy pepperoni in one piece or with the skin intact and slice it yourself.
The Spice Profile
The dominant spice in pepperoni is paprika. This spice gives pepperoni its smoky flavor and is commonly used because it was more accessible to early Italian-American butchers than dried chiles. Other aromatic spices such as anise, allspice, fennel, nutmeg, cinnamon, cloves, mustard, cayenne pepper, black pepper, and sometimes a little sugar may also be used, resulting in a complex and spicy flavor that’s difficult to replicate.
The Fermentation Process
Lactic acid bacteria, the same kind used to make certain types of cheese, sourdough bread and wine, are added to pepperoni to start a fermentation process. This process produces lactic acid, which helps lower the pH of the meat. The lower pH creates an acidic environment that prevents the growth of harmful bacteria and gives pepperoni its signature spicy flavor.
Fermentation has been used to preserve food for thousands of years, but it wasn’t until the mid-1800s that French chemist Louis Pasteur described the process as “breathing without air. This breakthrough led to a better understanding of fermentation and its benefits in food preservation.
The role of salt
Salt plays a critical role in the pepperoni production process. The Egyptians were the first to discover that salt could be used to preserve meat. Two types of salt, sodium chloride (table salt) and sodium nitrate, are mixed into the pepperoni meat. This mixture draws out moisture and creates an inhospitable environment for bacteria, allowing the meat to be stored for long periods of time without refrigeration. The conversion of sodium nitrate to sodium nitrite during the curing process contributes to the characteristic color of pepperoni.
While nitrites aren’t inherently bad for you, it’s important to consume processed meats like pepperoni in moderation. Eating too much processed meat has been linked to certain types of cancer. However, nitrate-free or uncured pepperoni options are available for those seeking alternatives.
The Case
The Casing
Pepperoni is traditionally wrapped in a natural casing made from animal intestines. The casing helps maintain the shape of the pepperoni during the curing and drying process. It also allows the flavors to develop and penetrate the meat. Natural casings have been used in sausage making for centuries and provide a unique texture and snap when you bite into pepperoni.
In modern times, synthetic casings made from cellulose or collagen are also used. These casings offer convenience and are often preferred by large manufacturers for their uniformity and ease of use. However, many artisanal and traditional pepperoni makers still opt for natural casings, valuing the authenticity and craftsmanship they bring to the final product.
The Curing and Drying Process
After the ingredients are mixed, the pepperoni mixture is stuffed into casings and tied at regular intervals to create individual links. The links are then subjected to a curing and drying process. The pepperoni is hung in a controlled environment with carefully regulated temperature and humidity levels. This allows the flavors to develop, the meat to firm up and excess moisture to evaporate.
The length of the curing and drying process can vary depending on the desired flavor and texture. It typically takes several weeks for the pepperoni to reach its optimal flavor and consistency. During this time, the flavors intensify and the pepperoni develops its characteristic smoky aroma and rich flavor.
Slicing and Packaging
Once the curing and drying process is complete, the pepperoni is ready to be sliced and packaged. For the freshest flavor, it is best to purchase whole pepperoni sticks and slice them yourself. This ensures that the pepper maintains its flavor and texture until it is ready to be enjoyed.
However, pre-sliced pepperoni is also available for convenience. It is important to note that pre-sliced pepperoni may begin to oxidize and lose some of its freshness. To minimize this, it is recommended to purchase pre-sliced pepperoni that is vacuum-sealed or tightly packaged to reduce exposure to oxygen.
Enjoying Pepperoni
Pepperoni is a versatile ingredient that can be enjoyed in a variety of ways. Its spicy, smoky flavor makes it a popular choice for pizza toppings, sandwiches, pasta dishes and charcuterie boards. Whether you prefer it crispy and slightly charred on a pizza or thinly sliced and layered in a sandwich, pepperoni adds a burst of flavor and a touch of indulgence to any dish.
When buying pepperoni, look for quality brands that use premium ingredients and follow strict production standards. This will ensure that you get the best possible taste and quality in every bite. Experiment with different recipes and cooking methods to discover your favorite ways to enjoy this popular charcuterie.
In conclusion, pepperoni is more than just a pizza topping. It has a rich history, a carefully crafted production process, and a unique combination of flavors and seasonings. Understanding how pepperoni is made allows us to appreciate the skill and artistry that goes into creating this beloved charcuterie. So the next time you bite into a slice of pepperoni pizza or enjoy a pepperoni-filled pasta dish, you can savor not only the flavor, but also the knowledge of the craftsmanship behind it.
FAQS
What meats are used to make pepperoni?
Pepperoni is typically made with ground pork or a combination of pork and beef. All-beef versions and variations with chicken or turkey are also available.
What seasonings are used in pepperoni?
The dominant spice in pepperoni is paprika, which gives it its smoky flavor. Other spices such as anise, allspice, fennel, nutmeg, cinnamon, cloves, mustard, cayenne pepper, black pepper, and sometimes a little sugar may also be used to enhance the flavor.
What is the fermentation process used to make pepperoni?
Lactic acid bacteria, similar to those used to make cheese and sourdough bread, are added to pepperoni to start a fermentation process. This process produces lactic acid, which lowers the pH of the meat, creating an acidic environment and contributing to the spicy taste of pepperoni.
Why is salt important in pepperoni production?
Salt plays a critical role in preserving the meat and drawing moisture out of the pepperoni. It also creates a hostile environment for bacteria. Two types of salt, sodium chloride (table salt) and sodium nitrate, are commonly used in the curing process of pepperoni.
What are the casing options for pepperoni?
Traditional pepperoni is wrapped in a natural casing made from animal intestines, which provides a unique texture and snap. Synthetic cellulose or collagen casings are also used, especially by larger manufacturers, for their uniformity and convenience.
How long does the curing and drying process take for pepperoni?
The curing and drying process for pepperoni typically takes several weeks. During this time, the flavors intensify, the meat solidifies, and excess moisture evaporates, resulting in the characteristic smoky aroma and rich flavor of pepperoni.