"Pepperoni is made from a mixture of meat, typically a ratio of around 70% pork to 30% beef. However, if you dig, you can find pepperoni that is made with different ratios and even pure-beef or pure-pork versions. Once the meat is nice and blended, spices are then added, including paprika, chili flakes, and cayenne pepper, which give the sausage that bright, brick red color, as well as the warm, licorice-like notes of fennel seed and garlic."
"You probably have never noticed it (and we don't blame you; this is some super-niche trivia), but there are actually two kinds of pepperoni out there. One follows the original Italian formula of pepperoni, called "Old World" pepperoni. The other version, understandably called "New World" pepperoni, has undergone a couple of changes in the hands of Italian Americans, which is why it's sometimes referred to as "regular" or "American-style" pepperoni. The main difference between them? The casing."
Pepperoni typically combines about 70% pork and 30% beef, though pure-beef, pure-pork, and other ratios exist. The blended meat receives spices such as paprika, chili flakes, cayenne, fennel seed, and garlic, producing a bright red color and warm, licorice-like notes. The seasoned mixture is cured, stuffed into casings, fermented for tang, then smoked and dried over weeks to months. Two main casing styles exist: Old World uses natural animal-intestine casings, while New World uses artificial casings like cellulose. Finished pepperoni is commonly used as a pizza topping or in other recipes.
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