A vibrantly spiced, air-dried, cured Italian sausage, pepperoni (or peperone in Italian) is long and thin compared to other salamis. Cured in its skin, the combination of coarsely minced raw lean meat and finely diced fat are what give pepperoni (and other salami) their distinctive appearance. Salt and spices, especially pepper and garlic, are added to the meat before the mixture is stuffed into a natural casing and left to dry for weeks or months. It can then be sliced and eaten cold as an antipasti.
Article by Louisa Carter
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).