Pepperoni recipes
A vibrantly spiced, air-dried, cured Italian sausage, pepperoni (or peperone in Italian) is long and thin compared to other salamis. Cured in its skin, the combination of coarsely minced raw lean meat and finely diced fat are what give pepperoni (and other salami) their distinctive appearance. Salt and spices, especially pepper and garlic, are added to the meat before the mixture is stuffed into a natural casing and left to dry for weeks or months. It can then be sliced and eaten cold as an antipasti.
A quick and easy pizza with no proving required. Tailor the toppings to suit your taste.
Each serving provides 625 kcal, 27g protein, 79g carbohydrates (of which 2g sugars), 22g fat (of which 11g saturates), 4g fibre and 3.9g salt.
