History of pepperoni

Pepperoni, a small, firm, spicy salami, well known to American pizza lovers, is unknown in Italy but it may be added to affettato if desired.

The origin of fermented sausages can be traced back with accuracy to 1730, when salami was first mentioned in Italy. Although it was inspired by spicy Italian salami, the sausage of pepperoni is an Italo-American invention dating back to the 1930s.

The word ‘pepperoni’ originated from peperone ‘cayenne pepper plant’. Pizza makers found that manual peeling and slicing of pepperoni was expensive because of the labor involved – and because of the injuries.

Better safety and easier slicing were facilitated, first by the invention of slicing machines for pepperoni in the late 1960s and then by the development of edible protein films to replace the traditional pigs casing.

Pepperoni is usually made from cured pork and beef although poultry may also be used. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias, a filing in the West Virginia pepperoni roll, and is used to make some varieties of sub sandwiches.
History of pepperoni