Standard Sliced Pepperoni For Pizza, 16 Slices Per Ounce. This sliced pepperoni is made from pork and beef cuts. It has a classic flavor with a balance of sweet, savory, and spice. This pepperoni resists cupping, charring, and grease-out. This product has a diameter of 1.75 inches.

In 1970, the company built a dry sausage facility in Algona, Iowa, and seven years later another plant in Knoxville, Iowa. Today pepperoni is still being made at both of these locations, as well as at the Austin (Minn.) Plant.

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.

Grab a pack of pre-sliced, ready-to-eat Hormel® Pepperoni to create memorable family meals or party appetizers adults and kids love. Open a pouch to perk up any deli meat sandwich, pita pocket, pizza bagel, and more.

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.

Although it looks the part, pepperoni isn't a traditional type of Italian cured sausage. Rather, it was invented by Italians who came to the United States in the early 20th century. In 1919, the pepperoni sausage first appeared in Lower Manhattan, New York City.

Products sold in the United States by Hormel Foods are produced and packaged in the United States unless specified otherwise on the label. Hormel Foods operates processing facilities in China and Brazil. Any products made at those facilities are produced for Chinese and Brazilian consumers.

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 ...

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.

INGREDIENTS: PORK AND 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.

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).

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.