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[pcuezze]

I hope I can have some valuable input on this subject.  I'm opening a pizzeria (open February 1) and have spent a great deal of time researching pepperoni trying to find a good and unique variety.  First, regarding hormel's regular pepperoni, there is a drastic difference between what you can buy at the grocery store and what pizzerias use.  Hormel's commercial product is refrigerated and perishable.  Honestly, it doesn't even taste like a similar product.   I ordered the Ezzo and it was ok but a little to bold IMO.  Volpi from Saint Louis was really good as well (and my favorite) but a little tough for most people's liking.  However, over the weekend, the Hormel rep in Kansas City gave me a sample of their Rosa Grande pepperoni.  It's a completely separate product designed for pizzerias in the Ohio/Michigan region.  It is coarse, narrow, and cups beautifully on a pizza (assuming you think a puddle of grease in each slice is beautiful).  Nobody is using this product in Kansas City and I'm really considering it.  It is stronger than the regular hormel but not so strong as to offend.  My only concern is the size and price - I won't be able to pile pepperoni on the pizza the way some other pizzerias do. 

I'm not sure if the Rosa Grande is available anywhere, but if so it's worth a comparison. 

Patrick Cuezze
Next Door Pizza (coming soon)

[ninapizza23]

Hi, why don't you try using soppressata instead of pepperoni, it is a much better product!  That grease in the pepperoni and all that mozzarella is a heart attack on a plate.

[Trogdor33]

@pcuezze

I just tried the GFS store brand pepperoni and was pleasantly surprised by how much better than the grocery store stuff it is. It comes out to about 17 cents to totally cover a 14" pizza.

I just posted a topic about it here: http://www.pizzamaking.com/forum/index.php/topic,9628.0.html

[thirty0six]

When I was a kid, I remember one particular pizza reataurant that used pepperoni that was about the same diameter as a quarter. These little pepperonis would cup when cooked and the rim/edge of the pepperoni would burn ever so slightly. It was the best tasting pepperoni that I can remember.

I picked up a stick at Lucca Ravioli Co. on Valencia St in San Francisco recently.  Not only does it taste "real" and delicious, but it curled up when cooked just like so many of us recall from childhood.  It is entirely worth it to use ingredients from artisan producers unless you're selling slices for $2.

[goosen1]

You know... My wife was at Aldi shopping one day and came across pepperoni that they have. Believe it or not.. It wasn't bad at all!!! I liked it more then the Hormel pepperoni!!!

[randyjohnsonhve]

The best pepperoni is small batch, homemade...It is not that tough to do and you get your own unique flavor...Randy

[RichC]

I bookmarked this link a while back but haven't tried it yet, think I found it thru the forum so maybe someone else has.

http://www.tammysrecipes.com/tammys_spicy_pepperoni

Looks pretty easy and adjustable and I'm sure the liquid smoke could be left out and the logs cooked on a smoker. 

I just used this recipe to make a batch of pepperoni, that I hope to use on my Super Bowl Pizza's
After mixing and before chilling, the scent of the meat was unmistakenly a pepperoni smell.
I used a 93/7 beef.  I was tempted to use a 96/4 that a local supermarket had on the shelf,
but thought that the 5.99/# was a bit pricey.  Maybe next time.  I will post later on the taste both
raw and cooked on the pies.