Quelltext der Seite Benutzer:MelwiinK/Pepperoni

{{Importartikel}}
{{short description|American variety of spicy salami}}
{{Use mdy dates|date=May 2019}}
{{pp-pc1}}
{{Infobox food
| name = Pepperoni
| image = Salami pepperoni ZIMBO.jpg
| caption = Packaged pepperoni
| alternate_name = 
| country = United States
| region= 
| national_cuisine =
| creator =          <!-- or | creators = -->
| mintime =
| maxtime =
| course =
| served =
| main_ingredient = pork and beef
| minor_ingredient =spices
| variations =
| serving_size = 100g
| calories = 460
| protein = 20.35
| fat = 40.2
| carbohydrate = 4
| glycemic_index =
| similar_dish =
| other =
| complexity =
}}
'''Pepperoni''' is an [[United States|American]] variety of [[salami]], made from [[Curing (food preservation)|cured]] [[pork]] and [[beef]] seasoned with [[paprika]] or other chili pepper.<ref name="nytimes">{{cite news|last1=Moskin|first1=Julia|title=Pepperoni: America's Favorite Topping|url=https://www.nytimes.com/2011/02/02/dining/02pepperoni.html|access-date=April 22, 2013|work=The New York Times|date=February 1, 2011}}</ref>

Pepperoni is characteristically soft, slightly smoky, and bright red in color.<ref name="nytimes"/> Thinly sliced pepperoni is a popular [[pizza]] topping in [[Pizza in the United States|American pizzerias]].<ref name=pizza>{{cite news|title=America's Most Popular Pizza Toppings|url=http://www.huffingtonpost.com/2011/10/05/top-10-pizza-toppings_n_996388.html|newspaper=Huffington Post|access-date=April 22, 2013|date=October 5, 2011|quote=According to a survey done by Technomic’s MenuMonitor from July to September 2011 based on 235 different pizza places in America pepperoni and plain cheese were the #1 and #2 most popular pizzas ordered.}}</ref>

==Etymology==
The term "pepperoni" is a [[Loanword|borrowing]] of ''peperoni'', the [[plural]] of ''peperone'', the Italian word for [[bell pepper]]. The first use of "pepperoni" to refer to a [[sausage]] dates to 1919.<ref name="nytimes"/> In Italian, the word ''[[peperoncini|peperoncino]]'' refers to hot and spicy peppers.

==History==
Pepperoni, an [[Italian-American]] creation,<ref name="nytimes"/> is a [[Curing (food preservation)|cured]] dry sausage, with similarities to the spicy salamis of [[southern Italy]], such as ''salsiccia Napoletana piccante,'' a spicy dry sausage from [[Naples]],<ref>{{cite web|url=http://www.agraria.org/prodottitipici/salsiccia.htm |title=Salumi tipici italiani: Salsiccia - Salsiccia Napoletano - Salsiccia Siena - Salsiccia Toscana |publisher=Agraria.org |access-date=February 4, 2016}}</ref> or the ''[[soppressata]]'' from [[Calabria]].<ref>{{cite web|url=http://www.ricettedicalabria.it/soppressata-calabrese |title=Soppressata calabrese |publisher=Ricette di Calabria |access-date=February 4, 2016}}</ref> The main differences are that pepperoni has a finer grain (akin to spiceless salami from Milan), is usually softer, and is usually produced with the use of an [[Casing (sausage)#Artificial casings|artificial casing]]. Pepperoni is mass-produced to meet the demand for the sausage.

==Production==
{{nutritionalvalue | name=Pepperoni,  Pork | kJ=1940 | protein=20.35 g | fat=40.2 g | carbs=4 g | right=1 | source_usda=1 }}
Pepperoni is made from pork or from a mixture of pork and beef.<ref>{{cite book |last1=Hui |first1=Yiu H. |last2=Culbertson |first2=J. D. |title=Handbook of Food Science, Technology, and Engineering |date=2006 |publisher=CRC Press |isbn=978-0-8493-9848-3 |page=72-68 |url=https://books.google.com/books?id=brdM8-ahRg4C&pg=SA72-PA68 |access-date=22 December 2020 |language=en}}</ref> [[Turkey meat]] is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States.<ref>''Food Standards and Labelling Policy Book'', USDA, pp. 133–134.</ref> 

[[Meat preservation#Nitrates and nitrites|Curing with nitrates or nitrites]] (usually used in modern curing agents to protect against [[botulism]] and other forms of microbiological decay) also contributes to pepperoni's reddish color, by reacting with [[heme]] in the [[myoglobin]] of the [[protein]]aceous components of the meat.<ref>{{cite web|last1=Flippone|first1=Peggy Trowbridge|title=A Recipe to Make Authentic Homemade Pepperoni|url=https://www.thespruce.com/homemade-pepperoni-recipe-1808542|website=The Spruce|access-date=December 12, 2017}}</ref>

==Serving==
{{Pizza}}
According to ''Convenience Store Decisions'', Americans consume 251.7 million pounds of pepperoni annually, on 36% of all pizzas produced nationally.<ref>{{cite news|title=Pizza Palates Changing|date=June 1, 2009|url=http://www.csdecisions.com/2009/06/01/pizza-palates-changing/|work=Convenience Store Decisions|access-date=April 25, 2013}}{{Dead link|date=May 2020 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> Pepperoni has a tendency to curl up from the edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl intentionally.<ref>{{cite web|last1=López-Alt|first1=J. Kenji|title=The Food Lab: Why Does Pepperoni Curl?|url=http://slice.seriouseats.com/2012/12/the-pizza-lab-why-does-pepperoni-curl.html|website=Serious Eats|access-date=April 22, 2013|language=en|date=December 2012}}</ref>

Pepperoni is also used as the filling of the [[pepperoni roll]], a popular regional snack in West Virginia and neighboring areas.<ref name="NYTimes2">{{Cite news |url=https://www.nytimes.com/2009/09/30/dining/30unit.html |title=United Tastes - Pepperoni Rolls, a Piece of West Virginia Culinary History: Fast Food Even Before Fast Food |last=Edge |first=John T. |date=September 29, 2009 |work=The New York Times |access-date=November 3, 2010 |location=New York, NY |at=Style Section: Dining & Wine}}</ref>

In the Canadian province of [[Nova Scotia]], deep fried pepperoni served on its own (usually with a [[honey mustard]] dipping sauce) is common [[pub food]].<ref>{{cite web|author1=Eat This Town|title=Nova Scotia Food Profiles: Pepperoni|url=http://www.eatthistown.ca/nova-scotia-food-profiles-pepperoni/|website=Eat This Town|access-date=January 7, 2018|date=February 1, 2016}}</ref><ref>{{cite web|last1=Brown|first1=Lola|title=You Must Try: Delicious Deep Fried Pepperoni in Halifax, Nova Scotia|url=https://www.travelmindset.com/deep-fried-pepperoni-halifax-nova-scotia/|website=Travel Mindset|access-date=January 7, 2018|date=April 2, 2013}}</ref>

<gallery caption="" widths="145px" heights="200px">
File:Half Pepperoni Half Cheese Pizza Dinner (5355925574).jpg|Pepperoni on a pizza.
File:My Tomato Pie Pizza and Calzone.jpg|A cooked pizza with pepperoni showing distinct curling.
</gallery>

==See also==
{{portal|Food}}
* [[Linguiça]]
* [[List of dried foods]]
* [[List of sausages]]

==References==
{{reflist|30em}}

==Further reading==
* Smith, Andrew F. (2007) [https://books.google.com/books?id=AoWlCmNDA3QC&pg=PT474&dq=pepperoni "Pepperoni"]. ''The Oxford Companion to American Food and Drink''. p.&nbsp;447. {{ISBN|0195307968}}.
* Palumbo, S. A., et al. (January 1976). [http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1976.tb01090.x/abstract "Microbiology and Technology of the Pepperoni Process"] (abstract). ''Journal of Food Science''. Volume 41, Issue 1. pages 12–17. {{subscription}}
* Palumbo, S. A. et al. (July 1977). [http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1977.tb12660.x/abstract "Kinetics of Pepperoni Drying"] (abstract). ''Journal of Food Science''. Volume 42, Issue 4. pages 1029–1033. {{subscription}}

==External links==
* {{wiktionary-inline}}

{{Salami}}
{{Meat|state=expanded}}
<nowiki>
[[Category:American sausages]]
[[Category:Cold cut]]
[[Category:Fermented sausages]]
[[Category:Italian sausages]]
[[Category:Italian words and phrases]]
[[Category:Sliced foods]]
</nowiki>