Ingredients: Pork, Beef, Salt, Contains 2% or less of Water, Dextrose, Spices, Lactic Acid Starter Culture, Oleoresin of Paprika, Garlic Powder, Sodium Nitrite, BHA, BHT, Citric Acid.

Pepperoni was introduced to the United States in the early 1900s by European immigrants. In 1915, Hormel Foods established the dry sausage division to capitalize on the popularity of sausage in European immigrant communities.

It is made from select pork and beef cuts with carefully sourced spices. HORMEL® pepperoni resists cupping, charring, and grease-out.

If you're looking for a fancy, dry pepperoni, Hormel isn't the answer for you. But, if you want a good, delicious product for a reasonable price, then Hormel could, and should, become your next pepperoni go-to.

Pepperoni comes from a mixture of ground pork and beef mixed with spices and flavorings. Salt and sodium nitrate are then added to cure the meat. This step prevents the growth of unwanted microorganisms. Pepperoni doesn't get its color until after nitrate is added.

Pepperoni is essentially an American version of salami, something close to what Italians might call salame piccante, a generic term that means “spicy salami.” It's made from beef and cured pork mixed together and then seasoned with a blend that usually includes paprika, garlic, black pepper, crushed red pepper, cayenne ...

Hormel Foods is a Fortune 500 company that manufactures and markets high-quality, brand-name food and meat products globally. While we are over 130 years old, we are just getting started.

In 1919, the pepperoni sausage first appeared in Lower Manhattan, New York City. It was developed by Italian immigrants who added paprika and a mix of other chili-pepper-based spice to dry salami (traditionally called “salsiccia,” “soppressata,” or “salame” in Italy).

Most pepperonis are made from a mixture of beef and pork. However, they were made from pork initially, but food enthusiasts are also experimenting with other meats like turkey. The cuts used to make pork-only pepperonis are the shoulder and belly, which have high-fat content.

Pepperoni is made from pork or from a mixture of pork and beef. Turkey meat is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States.

Pepperoni comes from a mixture of ground pork and beef mixed with spices and flavorings. Salt and sodium nitrate are then added to cure the meat. This step prevents the growth of unwanted microorganisms. Pepperoni doesn't get its color until after nitrate is added.

Also, pepperoni provides other minerals, like zinc for immune function, vision, and reproduction; copper, which eases the absorption of iron; phosphorus, for healthy teeth and bones; iron, which is beneficial to red blood cell production.