Pepperoni

Pepperoni is a cured, dry sausage made from pork and beef with a brick-red color and speckled fat. It tastes smoky, garlicky, and paprika-forward with a gentle heat; slices render orange-red oil and crisp into cupped edges when cooked. Commonly sold as sticks or pre-sliced rounds, it appears on pizzas, in calzones, layered in sandwiches, or diced into pasta and salads.\n\nAn Italian-American evolution of salami, pepperoni emerged in early 20th century U.S. delicatessens and pizzerias, drawing on Southern Italian curing traditions. Producers typically ferment, cure, and lightly smoke the sausage, and it is now a standard topping across North America and beyond.