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.
Next Door Pizza (coming soon)