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Vorlage:Short description Vorlage:Use mdy dates Vorlage:Pp-pc1 Vorlage:Infobox food Pepperoni is an American variety of salami, made from cured pork and beef seasoned with paprika or other chili pepper.[1]
Pepperoni is characteristically soft, slightly smoky, and bright red in color.[1] Thinly sliced pepperoni is a popular pizza topping in American pizzerias.[2]
Etymology
The term "pepperoni" is a 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.[1] In Italian, the word peperoncino refers to hot and spicy peppers.
History
Pepperoni, an Italian-American creation,[1] is a cured dry sausage, with similarities to the spicy salamis of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples,[3] or the soppressata from Calabria.[4] 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 artificial casing. Pepperoni is mass-produced to meet the demand for the sausage.
Production
Vorlage:Nutritionalvalue Pepperoni is made from pork or from a mixture of pork and beef.[5] Turkey meat is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States.[6]
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 proteinaceous components of the meat.[7]
Serving
Vorlage:Pizza According to Convenience Store Decisions, Americans consume 251.7 million pounds of pepperoni annually, on 36% of all pizzas produced nationally.[8] 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.[9]
Pepperoni is also used as the filling of the pepperoni roll, a popular regional snack in West Virginia and neighboring areas.[10]
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.[11][12]
Pepperoni on a pizza.
A cooked pizza with pepperoni showing distinct curling.
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See also
References
Further reading
- Smith, Andrew F. (2007) "Pepperoni". The Oxford Companion to American Food and Drink. p. 447. Vorlage:ISBN.
- Palumbo, S. A., et al. (January 1976). "Microbiology and Technology of the Pepperoni Process" (abstract). Journal of Food Science. Volume 41, Issue 1. pages 12–17. Vorlage:Subscription
- Palumbo, S. A. et al. (July 1977). "Kinetics of Pepperoni Drying" (abstract). Journal of Food Science. Volume 42, Issue 4. pages 1029–1033. Vorlage:Subscription
External links
Vorlage:Salami Vorlage:Meat [[Category:American sausages]] [[Category:Cold cut]] [[Category:Fermented sausages]] [[Category:Italian sausages]] [[Category:Italian words and phrases]] [[Category:Sliced foods]]
- ↑ a b c d Julia Moskin: Pepperoni: America's Favorite Topping. In: The New York Times, February 1, 2011. Abgerufen im April 22, 2013.
- ↑ America's Most Popular Pizza Toppings. In: Huffington Post, October 5, 2011. Abgerufen im April 22, 2013. „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.“
- ↑ Salumi tipici italiani: Salsiccia - Salsiccia Napoletano - Salsiccia Siena - Salsiccia Toscana. Agraria.org. Abgerufen im February 4, 2016.
- ↑ Soppressata calabrese. Ricette di Calabria. Abgerufen im February 4, 2016.
- ↑ Yiu H. Hui, J. D. Culbertson: Handbook of Food Science, Technology, and Engineering (en). CRC Press, 2006, ISBN 978-0-8493-9848-3, S. 72-68 (Abgerufen am 22 December 2020).
- ↑ Food Standards and Labelling Policy Book, USDA, pp. 133–134.
- ↑ Peggy Trowbridge Flippone: A Recipe to Make Authentic Homemade Pepperoni. In: The Spruce . Abgerufen im December 12, 2017.
- ↑ Pizza Palates Changing. In: Convenience Store Decisions, June 1, 2009. Abgerufen im April 25, 2013. (Seite nicht mehr abrufbar)
- ↑ J. Kenji López-Alt: The Food Lab: Why Does Pepperoni Curl? (Englisch) In: Serious Eats . December 2012. Abgerufen im April 22, 2013.
- ↑ John T. Edge: United Tastes - Pepperoni Rolls, a Piece of West Virginia Culinary History: Fast Food Even Before Fast Food. In: The New York Times, September 29, 2009. Abgerufen im November 3, 2010.
- ↑ Eat This Town: Nova Scotia Food Profiles: Pepperoni. In: Eat This Town . February 1, 2016. Abgerufen im January 7, 2018.
- ↑ Lola Brown: You Must Try: Delicious Deep Fried Pepperoni in Halifax, Nova Scotia. In: Travel Mindset . April 2, 2013. Abgerufen im January 7, 2018.
