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As commercial suppliers became the main suppliers to pizza shops, they developed a fibrous synthetic casing which is intended to be stripped from the pepperoni before it is sliced. This resulted in a pepperoni that does not curl. An additional benefit of non-curling pepperoni is that it eliminates
1387:
The original style became known as "cup and char" pepperoni and remains popular in parts of the midwest and Great Lakes areas, particularly around
Cleveland, Ohio, and Buffalo, New York, and regained popularity in other areas in the 2010s. It is more expensive to produce.
1546:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
256:
Traditionally made pepperonis curl into "cups" in the pizza oven's intense heat; commercialization of the production of pepperoni created slices that would lie flat on the pie. The curled "cup and char" style of pepperoni remained popular in pockets of the
1712:
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.
1380:
Pepperoni has a tendency to curl up from the edges in the heat of a pizza oven; historically all pepperonis showed at least some of this tendency to curl in the oven because of their natural casings.
1935:
464:
335:. The main differences are that pepperoni is less spicy, has a finer grain (akin to spiceless salami from Milan), is usually softer in texture, and is usually produced with the use of an
1524:
1384:
the small deposits of hot grease that formed in the cupped pepperoni, therefore also eliminating any possible liability for customers who burn themselves on it.
477:
is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States. It is typically seasoned with
1907:
1745:
Pepperoni is by far
America's favorite topping, (36% of all pizza orders). Approximately 251.7 million pounds of pepperoni are consumed on pizzas annually.
1342:, in 2009 Americans consumed 251.7 million pounds (114.2 million kilograms) of pepperoni annually, on 36% of all pizzas produced nationally.
1068:
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1553:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
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Prior to cooking, pepperoni is characteristically soft, slightly smoky, and bright red. Sliced pepperoni is one of the most popular
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1759:"United Tastes - Pepperoni Rolls, a Piece of West Virginia Culinary History: Fast Food Even Before Fast Food"
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and other forms of microbiological decay) also contributes to pepperoni's reddish color, by reacting with
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Sliced pepperoni is one of the most popular pizza toppings in
American pizzerias. According to
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for adults, except for potassium, which is estimated based on expert recommendation from
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Prior to cooking, pepperoni is characteristically soft, slightly smoky, and bright red.
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1841:"The Great Pepperoni Debate: Should It Lie Flat on Your Pizza Or Curl Up?"
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to refer to a sausage dates to 1916 at the latest. In
Italian, the word
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1812:"You Must Try: Delicious Deep Fried Pepperoni in Halifax, Nova Scotia"
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1349:, a popular regional snack in West Virginia and neighboring areas.
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1936:"Cup-and-char crunch: Buffalo's beloved pepperoni in short supply"
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Pepperoni is made from pork or from a mixture of pork and beef.
235:
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1964:"Like Roni Cup Pizza? You Should Thank Brewster's Ace Endico"
2067:
1517:"Daily Value on the Nutrition and Supplement Facts Labels"
1908:"How Tiny, Curly Pepperonis Took Over NYC's Pizza Market"
1356:, deep fried pepperoni served on its own (usually with a
488:(usually used in modern curing agents to protect against
319:
dry sausage, with similarities to the spicy salamis of
34:
2041:"Microbiology and Technology of the Pepperoni Process"
1484:
Marvellous Maps: Our changing world in 40 amazing maps
1597:
Handbook of Food
Science, Technology, and Engineering
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1550:Dietary Reference Intakes for Sodium and Potassium
1765:. New York, NY. Style Section: Dining & Wine
2026:The Oxford Companion to American Food and Drink
1671:"A Recipe to Make Authentic Homemade Pepperoni"
353:Nutritional value per 100 g (3.5 oz)
2083:
1345:Pepperoni is also used as the filling of the
1319:
70:Pepperoni topping a pizza, ready for the oven
8:
1451:. Anchorage, AK. October 28, 1916. p. 7
347:
315:in New York City created pepperoni. It is a
56:
1992:"Why Does Some Pepperoni Curl When Cooked?"
18:
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1513:United States Food and Drug Administration
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1312:
527:
511:
436:
346:
64:
55:
1638:
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1069:List of pizza chains of the United States
924:Long Island Pizza Festival & Bake-Off
1882:"The Food Lab: Why Does Pepperoni Curl?"
1628:Food Standards and Labelling Policy Book
24:This is an accepted version of this page
2061:. Volume 42, Issue 4. pages 1029–1033.
2039:Palumbo, S. A., et al. (January 1976).
1735:from the original on September 28, 2022
1696:"America's Most Popular Pizza Toppings"
1645:"Pepperoni: America's Favorite Topping"
1594:Hui, Yiu H.; Culbertson, J. D. (2006).
1436:
519:
20:
1786:"Nova Scotia Food Profiles: Pepperoni"
153:
1880:LĂłpez-Alt, J. Kenji (December 2012).
1875:
1873:
1871:
1834:
1832:
7:
1934:Tsujimoto, Ben (November 13, 2020).
1757:Edge, John T. (September 29, 2009).
2053:Palumbo, S. A. et al. (July 1977).
2047:. Volume 41, Issue 1. pages 12–17.
1527:from the original on March 27, 2024
1906:Brooke, Eliza (February 8, 2019).
1784:Eat This Town (February 1, 2016).
1643:Moskin, Julia (February 1, 2011).
554:List of pizza varieties by country
49:
2789:
2788:
2136:
1575:from the original on May 9, 2024
1466:
1398:
486:Curing with nitrates or nitrites
204:
51:American variety of spicy salami
100:Ingredients generally used
74:
2720:Small sausage in large sausage
2055:"Kinetics of Pepperoni Drying"
1962:Dave, Large (August 5, 2022).
1839:Lukas, Paul (March 12, 2019).
323:on which it is based, such as
1:
1810:Brown, Lola (April 2, 2013).
1481:Kuestenmacher, Simon (2023).
1064:List of Canadian pizza chains
363:1,940 kJ (460 kcal)
1669:Flippone, Peggy Trowbridge.
1600:. CRC Press. p. 72-68.
1352:In the Canadian province of
459:Percentages estimated using
1990:Peng, Jen (April 8, 2022).
1445:"Fresh from the Smokehouse"
1340:Convenience Store Decisions
2856:
2825:Italian words and phrases
2784:
2134:
1360:dipping sauce) is common
1165:None Pizza with Left Beef
458:
450:
446:
439:
435:
415:
411:
391:
387:
367:
199:
63:
2561:Mortadella of Campotosto
2020:Smith, Andrew F. (2007)
1725:"Pizza Palates Changing"
1489:Welbeck Publishing Group
1059:List of pizza franchises
934:World Pizza Championship
504:components of the meat.
299:refers to hot and spicy
31:latest accepted revision
2063:(subscription required)
2059:Journal of Food Science
2049:(subscription required)
2045:Journal of Food Science
481:or other chili pepper.
461:US recommendations
285:, the Italian word for
253:in American pizzerias.
2123:List of sausage dishes
1377:
1376:Cup and char pepperoni
465:the National Academies
223:is a variety of spicy
2504:Frankfurter WĂĽrstchen
1375:
1048:Lists of pizza chains
612:Focaccia al rosmarino
441:Vitamins and minerals
2756:List of smoked foods
2509:St. Galler Bratwurst
1630:, USDA, pp. 133–134.
1054:List of pizza chains
929:National Pizza Month
210:Media: Pepperoni
2746:List of dried foods
2556:Mortadella di Prato
1846:Wall Street Journal
1421:List of dried foods
946:Frozen pizza brands
515:Part of a series on
349:
289:. The first use of
60:
21:Page version status
2820:Fermented sausages
2551:Mortadella Bologna
1763:The New York Times
1649:The New York Times
1378:
1135:Pizza by the slice
827:Cooking variations
737:Trenton tomato pie
732:Italian tomato pie
313:Italian immigrants
27:
2815:American sausages
2802:
2801:
2376:
2375:
1702:. October 5, 2011
1607:978-0-8493-9848-3
1560:978-0-309-48834-1
1336:
1335:
1022:
1010:
749:Topping varieties
672:Ohio Valley-style
471:
470:
454:
453:
337:artificial casing
218:
217:
195:
194:
140:Nutritional value
2847:
2792:
2791:
2729:Related articles
2568:Pigs in blankets
2260:
2223:Italian American
2140:
2118:List of sausages
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1731:. May 31, 2009.
1729:CStore Decisions
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1426:List of sausages
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1119:Related articles
1016:
1014:Schwan's Company
1004:
790:Quattro stagioni
785:Quattro formaggi
587:California-style
544:History of pizza
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512:
437:
350:
281:, the plural of
208:
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86:Main ingredients
68:
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59:
39:7 September 2024
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2713:Grilled sausage
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2408:Lebanon bologna
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2028:. p. 447.
2017:
2015:Further reading
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1700:Huffington Post
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1002:Richelieu Foods
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722:St. Louis–style
692:Quad City–style
662:New Haven–style
567:
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442:
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348:Pepperoni, Pork
345:
309:
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115:
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76:Place of origin
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2474:Braunschweiger
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2447:Cooked sausage
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2381:Smoked sausage
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2153:Biała kiełbasa
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2128:Sausage making
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2013:
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1954:
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1816:Travel Mindset
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1491:. p. 78.
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1461:Newspapers.com
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1347:pepperoni roll
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1218:Garlic fingers
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1177:Similar dishes
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817:
815:White clam pie
812:
807:
802:
797:
792:
787:
782:
777:
772:
767:
762:
757:
751:
748:
747:
744:
743:
740:
739:
734:
729:
724:
719:
714:
709:
704:
699:
694:
689:
684:
679:
674:
669:
667:New York–style
664:
659:
654:
649:
644:
639:
634:
629:
624:
619:
614:
609:
604:
599:
597:Colorado-style
594:
589:
584:
579:
574:
568:
565:
564:
561:
560:
557:
556:
551:
549:Pizza delivery
546:
540:
537:
536:
533:
532:
524:
523:
517:
516:
509:
506:
469:
468:
456:
455:
452:
451:
448:
447:
444:
443:
440:
433:
432:
429:
427:
420:
417:
416:
413:
412:
409:
408:
405:
403:
396:
393:
392:
389:
388:
385:
384:
381:
379:
372:
369:
368:
365:
364:
361:
355:
354:
344:
341:
321:southern Italy
308:
305:
266:
263:
251:pizza toppings
238:seasoned with
216:
215:
213:
212:
200:
197:
196:
193:
192:
186:
180:
179:
173:
167:
166:
160:
151:
144:(per 100
138:
135:
134:
123:
116:(per 100
110:
107:
106:
101:
97:
96:
87:
83:
82:
77:
73:
72:
69:
50:
48:
28:
22:
19:
17:
16:
15:
14:
13:
10:
9:
6:
4:
3:
2:
2852:
2841:
2838:
2836:
2833:
2831:
2828:
2826:
2823:
2821:
2818:
2816:
2813:
2812:
2810:
2795:
2787:
2786:
2783:
2777:
2774:
2772:
2769:
2767:
2764:
2762:
2759:
2757:
2754:
2752:
2749:
2747:
2744:
2742:
2739:
2737:
2734:
2733:
2731:
2727:
2721:
2718:
2717:
2715:
2711:
2705:
2702:
2700:
2697:
2695:
2692:
2690:
2687:
2685:
2682:
2680:
2677:
2675:
2672:
2670:
2667:
2665:
2662:
2660:
2657:
2655:
2652:
2650:
2647:
2645:
2642:
2640:
2637:
2635:
2634:Blood sausage
2632:
2630:
2629:Black pudding
2627:
2626:
2624:
2618:
2612:
2609:
2607:
2604:
2602:
2599:
2597:
2594:
2593:
2591:
2587:Cooked smoked
2585:
2579:
2576:
2574:
2571:
2569:
2566:
2562:
2559:
2557:
2554:
2552:
2549:
2548:
2547:
2544:
2542:
2541:Lorne sausage
2539:
2537:
2534:
2530:
2527:
2525:
2522:
2521:
2520:
2517:
2515:
2512:
2510:
2507:
2505:
2502:
2500:
2497:
2495:
2492:
2490:
2487:
2485:
2482:
2480:
2477:
2475:
2472:
2470:
2467:
2465:
2462:
2460:
2457:
2455:
2452:
2451:
2449:
2445:
2439:
2436:
2434:
2431:
2429:
2426:
2424:
2421:
2419:
2416:
2414:
2411:
2409:
2406:
2404:
2401:
2399:
2396:
2394:
2391:
2389:
2386:
2385:
2383:
2379:
2369:
2366:
2364:
2361:
2359:
2356:
2354:
2351:
2349:
2346:
2344:
2341:
2339:
2336:
2334:
2331:
2329:
2326:
2324:
2321:
2319:
2316:
2314:
2311:
2310:
2308:
2304:
2298:
2295:
2293:
2290:
2288:
2285:
2283:
2280:
2278:
2275:
2273:
2270:
2269:
2267:
2265:
2261:
2258:
2256:
2252:
2246:
2243:
2241:
2238:
2236:
2233:
2231:
2228:
2224:
2221:
2220:
2219:
2216:
2214:
2211:
2209:
2206:
2204:
2201:
2199:
2196:
2194:
2191:
2189:
2186:
2184:
2181:
2179:
2176:
2174:
2171:
2169:
2166:
2164:
2161:
2159:
2156:
2154:
2151:
2150:
2148:
2146:Fresh sausage
2144:
2139:
2129:
2126:
2124:
2121:
2119:
2116:
2114:
2111:
2110:
2108:
2104:
2100:
2093:
2088:
2086:
2081:
2079:
2074:
2073:
2070:
2060:
2056:
2052:
2046:
2042:
2038:
2035:
2031:
2027:
2023:
2019:
2018:
2014:
2003:September 12,
1999:
1998:
1997:Tasting Table
1993:
1986:
1983:
1975:September 12,
1971:
1970:
1965:
1958:
1955:
1947:September 12,
1943:
1942:
1937:
1930:
1927:
1919:September 12,
1915:
1914:
1909:
1902:
1899:
1887:
1883:
1876:
1874:
1872:
1868:
1860:September 12,
1856:
1852:
1848:
1847:
1842:
1835:
1833:
1829:
1817:
1813:
1806:
1803:
1791:
1790:Eat This Town
1787:
1780:
1777:
1764:
1760:
1753:
1750:
1746:
1734:
1730:
1726:
1720:
1717:
1713:
1701:
1697:
1691:
1688:
1676:
1672:
1665:
1662:
1650:
1646:
1639:
1637:
1633:
1629:
1624:
1621:
1609:
1603:
1599:
1598:
1590:
1587:
1574:
1570:
1566:
1562:
1556:
1552:
1551:
1542:
1539:
1526:
1522:
1518:
1514:
1508:
1505:
1500:
1498:9781803380247
1494:
1490:
1486:
1485:
1477:
1474:
1469:
1462:
1450:
1446:
1440:
1437:
1431:
1427:
1424:
1422:
1419:
1417:
1416:
1412:
1411:
1407:
1401:
1396:
1391:
1389:
1385:
1381:
1374:
1367:
1365:
1363:
1359:
1358:honey mustard
1355:
1350:
1348:
1343:
1341:
1329:
1324:
1322:
1317:
1315:
1310:
1309:
1307:
1306:
1299:
1296:
1294:
1291:
1289:
1286:
1284:
1281:
1279:
1278:Sausage bread
1276:
1274:
1271:
1269:
1266:
1264:
1261:
1259:
1256:
1254:
1251:
1249:
1246:
1244:
1241:
1239:
1236:
1234:
1231:
1229:
1226:
1224:
1221:
1219:
1216:
1214:
1211:
1209:
1206:
1204:
1201:
1199:
1198:Cong you bing
1196:
1194:
1191:
1189:
1186:
1184:
1181:
1180:
1174:
1173:
1166:
1163:
1161:
1158:
1156:
1155:Pizza theorem
1153:
1151:
1148:
1146:
1143:
1141:
1138:
1136:
1133:
1131:
1128:
1126:
1123:
1122:
1116:
1115:
1108:
1107:United States
1105:
1103:
1100:
1098:
1095:
1093:
1090:
1088:
1085:
1084:
1078:
1077:
1070:
1067:
1065:
1062:
1060:
1057:
1055:
1052:
1051:
1045:
1044:
1037:
1034:
1032:
1029:
1027:
1024:
1020:
1019:private label
1015:
1012:
1008:
1007:private label
1003:
1000:
998:
995:
993:
990:
988:
985:
983:
980:
978:
975:
973:
970:
968:
965:
963:
960:
958:
955:
953:
950:
949:
943:
942:
935:
932:
930:
927:
925:
922:
921:
915:
914:
907:
904:
902:
899:
897:
894:
892:
889:
887:
884:
882:
879:
877:
874:
873:
867:
866:
859:
856:
854:
851:
849:
846:
844:
841:
839:
836:
834:
831:
830:
824:
823:
816:
813:
811:
808:
806:
803:
801:
798:
796:
793:
791:
788:
786:
783:
781:
778:
776:
773:
771:
768:
766:
763:
761:
758:
756:
753:
752:
746:
745:
738:
735:
733:
730:
728:
725:
723:
720:
718:
715:
713:
712:Stuffed crust
710:
708:
705:
703:
700:
698:
695:
693:
690:
688:
685:
683:
682:Pictou County
680:
678:
675:
673:
670:
668:
665:
663:
660:
658:
655:
653:
650:
648:
645:
643:
640:
638:
635:
633:
630:
628:
625:
623:
620:
618:
615:
613:
610:
608:
607:Detroit-style
605:
603:
600:
598:
595:
593:
592:Chicago-style
590:
588:
585:
583:
580:
578:
577:Altoona-style
575:
573:
570:
569:
563:
562:
555:
552:
550:
547:
545:
542:
541:
538:Main articles
535:
534:
530:
526:
525:
522:
518:
514:
513:
507:
505:
503:
502:proteinaceous
499:
495:
491:
487:
482:
480:
476:
466:
462:
457:
449:
445:
438:
434:
428:
425:
424:
418:
414:
410:
404:
401:
400:
394:
390:
386:
380:
377:
376:
375:Carbohydrates
370:
366:
362:
360:
356:
351:
342:
340:
338:
334:
333:
328:
327:
322:
318:
314:
306:
304:
302:
301:chili peppers
298:
297:
292:
288:
284:
280:
276:
272:
264:
262:
260:
254:
252:
247:
245:
244:chili peppers
241:
237:
233:
230:
226:
222:
211:
207:
202:
201:
198:
191:
187:
185:
181:
178:
174:
172:
168:
165:
161:
159:
155:
152:
147:
141:
136:
132:
128:
124:
119:
113:
108:
105:
102:
98:
95:
91:
88:
84:
81:
80:United States
78:
67:
62:
54:
40:
36:
32:
25:
2835:Sliced foods
2689:Ryynimakkara
2536:Lincolnshire
2347:
2282:Genoa salami
2058:
2057:(abstract).
2044:
2043:(abstract).
2025:
2001:. Retrieved
1995:
1985:
1973:. Retrieved
1967:
1957:
1945:. Retrieved
1941:Buffalo News
1939:
1929:
1917:. Retrieved
1911:
1901:
1889:. Retrieved
1886:Serious Eats
1885:
1858:. Retrieved
1844:
1819:. Retrieved
1815:
1805:
1793:. Retrieved
1789:
1779:
1767:. Retrieved
1762:
1752:
1744:
1737:. Retrieved
1728:
1719:
1711:
1704:. Retrieved
1699:
1690:
1680:December 12,
1678:. Retrieved
1674:
1664:
1652:. Retrieved
1648:
1627:
1623:
1613:December 22,
1611:. Retrieved
1596:
1589:
1577:. Retrieved
1549:
1541:
1529:. Retrieved
1520:
1507:
1483:
1476:
1459:– via
1453:. Retrieved
1448:
1439:
1413:
1386:
1382:
1379:
1368:Cup and char
1351:
1344:
1339:
1337:
1253:Pissaladière
1248:Pastrmajlija
1145:Pizza-ghetti
1140:Pizza cheese
1125:Pizza effect
982:Home Run Inn
896:Masonry oven
876:Pizza cutter
727:Tavern-style
602:Dayton-style
483:
472:
421:
397:
373:
330:
324:
310:
294:
290:
282:
278:
270:
268:
255:
248:
220:
219:
184:Carbohydrate
129: (1926
53:
38:
29:This is the
23:
2736:Charcuterie
2699:StippgrĂĽtze
2654:Head cheese
2287:Soppressata
2255:Dry sausage
2022:"Pepperoni"
1769:November 3,
1406:Food portal
1354:Nova Scotia
1263:Pizza rolls
1208:Flammkuchen
1183:Pizza bagel
1150:Pizza party
1130:Jumbo slice
1102:North Korea
972:Goodfella's
952:Bagel Bites
886:Pizza stone
881:Pizza saver
755:Capricciosa
475:Turkey meat
332:soppressata
296:peperoncino
287:bell pepper
112:Food energy
2830:Lunch meat
2809:Categories
2776:Smallgoods
2761:Lunch meat
2741:Dried meat
2679:Liverwurst
2546:Mortadella
2529:vegetarian
2524:variations
2494:Cumberland
2363:Sobrassada
2272:Cacciatore
2245:Weisswurst
2203:Knackwurst
2198:Debrecener
2168:Braadworst
2034:0195307968
1821:January 7,
1795:January 7,
1675:The Spruce
1432:References
1268:Quesadilla
1258:Pizza puff
1238:Panzerotti
1223:Khachapuri
1081:By country
997:Pizza Pops
987:Dr. Oetker
853:Margherita
848:Pizza cake
838:Deep-fried
833:Coal-fired
657:Neapolitan
343:Production
227:made from
175:40.2
2751:Embutidos
2674:Kochwurst
2620:Precooked
2601:Bockwurst
2596:Bierwurst
2514:Gelbwurst
2479:BrĂĽhwurst
2469:Bratwurst
2464:Botifarra
2433:Skilandis
2428:Rookworst
2418:Mettwurst
2398:Krakowska
2388:Andouille
2358:Saucisson
2348:Pepperoni
2333:Longaniza
2328:Landjäger
2277:Ciauscolo
2240:ThĂĽringer
2230:Loukaniko
2208:Kohlwurst
2193:Cotechino
2188:Chipolata
2183:Carniolan
2178:Breakfast
2173:Bratwurst
2158:Boerewors
1891:April 22,
1855:0099-9660
1739:April 25,
1706:April 22,
1654:April 22,
1531:March 28,
1293:Stromboli
1273:Sardenara
1160:Pizza Rat
1087:Argentina
1026:Tombstone
992:Palermo's
977:Grandiosa
906:Pizza box
901:Mezzaluna
800:Spaghetti
760:Chocolate
702:Sardenara
572:Al taglio
498:myoglobin
326:salsiccia
311:In 1919,
291:pepperoni
275:borrowing
271:pepperoni
269:The term
265:Etymology
221:Pepperoni
125:460
58:Pepperoni
2840:Toppings
2794:Category
2694:Salceson
2659:Kaszanka
2611:Kielbasa
2499:Falukorv
2484:Cervelat
2454:Battered
2438:Teewurst
2413:Linguiça
2343:Metworst
2297:Ticinese
2106:Overview
1969:i95 ROCK
1913:Eater NY
1733:Archived
1579:June 21,
1573:Archived
1569:30844154
1525:Archived
1515:(2024).
1415:Linguiça
1392:See also
1362:pub food
1233:Manakish
1228:Lahmacun
1213:Focaccia
1203:Farinata
1031:Totino's
962:DiGiorno
858:Marinara
780:Pugliese
775:Meatball
765:Hawaiian
707:Sicilian
687:Pizzetta
490:botulism
283:peperone
279:peperoni
162:23
148:serving)
120:serving)
35:reviewed
2622:sausage
2606:Kabanos
2589:sausage
2573:Saveloy
2519:Hot dog
2489:Chả lụa
2459:Bologna
2423:Morteau
2393:Kolbász
2338:Lukanka
2318:Chorizo
2313:Chinese
2235:Merguez
2218:Italian
2113:Casings
2099:Sausage
1455:May 27,
1298:Uttapam
1283:Scaccia
1243:Paratha
1188:Calzone
967:Ellio's
957:Celeste
843:Grilled
795:Seafood
652:Mexican
637:Iranian
622:Grandma
617:Fugazza
508:Serving
500:of the
496:in the
479:paprika
430:20.35 g
423:Protein
307:History
259:Midwest
240:paprika
188:4
158:Protein
2771:Salumi
2704:Sundae
2684:Pinkel
2664:Kishka
2649:Haggis
2644:Goetta
2639:Boudin
2578:Vienna
2353:Salsiz
2292:Prasky
2264:Salami
2213:Kupati
2163:Boudin
2032:
1853:
1604:
1567:
1557:
1495:
1092:Canada
1036:Wagner
918:Events
647:Matzah
566:Styles
406:40.2 g
359:Energy
225:salami
203:
104:Spices
2669:Knipp
2403:Kulen
2368:Sujuk
2306:Other
1288:Sfiha
1097:China
870:Tools
810:White
770:Kebab
717:Sushi
697:Roman
642:Lazio
632:Happy
627:Greek
582:Beach
521:Pizza
317:cured
273:is a
229:cured
2766:Pâté
2323:Fuet
2030:ISBN
2005:2023
1977:2023
1949:2023
1921:2023
1893:2013
1862:2023
1851:ISSN
1823:2018
1797:2018
1771:2010
1741:2013
1708:2013
1682:2017
1656:2013
1615:2020
1602:ISBN
1581:2024
1565:PMID
1555:ISBN
1533:2024
1493:ISBN
1457:2024
1193:Coca
891:Peel
805:Taco
494:heme
242:and
236:beef
234:and
232:pork
127:kcal
94:beef
92:and
90:Pork
1521:FDA
677:Pan
399:Fat
382:4 g
329:or
277:of
171:Fat
37:on
2811::
2024:.
1994:.
1966:.
1938:.
1910:.
1884:.
1870:^
1849:.
1843:.
1831:^
1814:.
1788:.
1761:.
1743:.
1727:.
1710:.
1698:.
1673:.
1647:.
1635:^
1571:.
1563:.
1523:.
1519:.
1487:.
1447:.
1364:.
339:.
303:.
261:.
246:.
131:kJ
33:,
2091:e
2084:t
2077:v
2036:.
2007:.
1979:.
1951:.
1923:.
1895:.
1864:.
1825:.
1799:.
1773:.
1684:.
1658:.
1617:.
1583:.
1535:.
1501:.
1463:.
1327:e
1320:t
1313:v
1021:)
1017:(
1009:)
1005:(
467:.
190:g
177:g
164:g
146:g
133:)
118:g
41:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
