Pepperoni

Name: Pepperoni — an American variety of spicy salami, made of cured pork and beef, seasoned with paprika and chilli, and sliced thin. It is the most popular pizza topping in the United States, and is also eaten in sandwiches and snacks.

Description

Pepperoni was developed by Italian-American butchers in the early 20th century, and the name comes from peperoni, the Italian word for peppers. It is a dry-cured, fermented sausage, with a spicy flavour and a bright red colour, which gives off a red oil when cooked, and curls into little cups on the pizza.

Since it is a cured, fermented meat, it is high in salt and saturated fat, but is also strongly flavoured, so a few slices go a long way.

Main nutrition value

Processed meats provide protein, but they are typically high in salt and saturated fat, and cured products contain added nitrites. Pepperoni is high in fat and salt, as well as being a cured sausage.

How best to be consumed

Pepperoni is a flavouring, eaten in small amounts.

1. Use a few slices on a pizza, with plenty of vegetables, rather than a thick layer.
2. Blot the cooked slices with kitchen paper, to remove the excess oil.
3. Add small amounts to pasta, omelettes and sandwiches, for flavour.
4. Choose turkey or lower-fat versions, where available, noting these are also processed meats.
5. Keep refrigerated after opening, and use within the date.

Overconsumption could cause…

Pepperoni is a processed meat, best occasional.

1. Higher risk of bowel cancer and other conditions with regular intake of processed meat, which the World Health Organization's cancer agency classifies as carcinogenic to humans, because of nitrites, salt and smoking, so keep it occasional.
2. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products.
3. Nitrites and nitrates used in curing, which can form cancer-linked nitrosamines when cooked at high heat, so avoid charring cured meats.
4. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
5. Listeria infection from cold cured or sliced meats and pâté, a particular risk in pregnancy, older age and weak immunity, so these groups should avoid them or heat them until steaming hot. This applies to uncooked pepperoni.

GroupsProcessed MeatMammals (red meat)High saturated fatCured or salted

Related foodsBaconChorizoCorned BeefHamPancettaPastrami

Wikipedia — Pepperoni, used for origin, naming and history: https://en.wikipedia.org/wiki/Pepperoni