Old World Pepperoni?

[DarqMan]

This pie was made with Vermont Smoked Pepperoni. It's the best pepperoni I've ever tasted by far, and I've tasted a lot of different kinds of pepperoni.

CL

Impressive.  Are you using a WFO?

[deb415611]

I'll second the Vermont Cure Peppeoni recommendation -  mine was cooked in a standard gas oven and you if you look at the piece on the right it cups even if you have bad pepperoni slicing skills  

I have been using it for a couple years, I don't use anything else. 

[TXCraig1]

Impressive.  Are you using a WFO?

Thank you. Yes, it is from my WFO.

CL

[dmcavanagh]

I've been buying a Polish sausage called kabanos, it's a pork sausage flavored with a lot of black pepper and smoked. The links are generally about 18" long and the sausage is about as big around as a dime to a nickle size. I've used it on a pizza like you would pepperoni and the stuff is out of this world. I'm lucky in that we have a nearby butcher shop that makes the stuff fresh all the time.

[randyjohnsonhve]

Pepperone is not hard to make...I like to use dollops (lightly pre-sauteed) (3/4t) of fresh pepperone on the pizza mid bake...You gain some of the oils as well as keeping it from charring too much...

RJelli

[Cdragon]

The best pepperoni I've found was a stick of Boarshead, at Southern Season's on a trip to Chapel Hill, NC.

I've seen a stick of Margherita at the local Bi-Lo and a stick of Bridgeford at Food Lion I'll have to grab them and try them out.

[PowerWagonPete]

I use Bridgeford on my pizzas after stripping the casing...

http://www.pizzamaking.com/forum/index.php/topic,20003.0.html

Excess greasing out isn't a problem since the proportion of lean to fat is quite high.