Favorite Cupping Pepperoni?

Started by cayenneman08, August 04, 2021, 10:57:55 AM

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cayenneman08

August 04, 2021, 10:57:55 AM
I make a lot of pizzas at home for family and friends and everyone loves the cuppers.  I can get Hormel Cup and Crisp, but what I tend to use is Bridgford stick pepperoni that I slice on a meat slicer.  It's a decent pepperoni but I was wanting to try something else.  Any suggestions?

Peter B

#1
August 04, 2021, 12:19:54 PM
I remember enjoying the Boars Head stick pepperoni. I think I might have nuked the slices for 10 seconds in order to ensure that they were nice and crispy on the finished pie.
I said to my little one, "come here so I can change you".
He said "change only comes from within".  :-/

HansB

#2
August 04, 2021, 12:29:40 PM
Quote from: Peter B on August 04, 2021, 12:19:54 PM
I remember enjoying the Boars Head stick pepperoni. I think I might have nuked the slices for 10 seconds in order to ensure that they were nice and crispy on the finished pie.

^^^ But I don't find the need to precook.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

DannyG

#3
August 04, 2021, 03:34:47 PM
Margherita Pepperoni - Not the presliced. I slice it myself, as thin as I can.

jsaras

#4
August 04, 2021, 10:32:27 PM
I haven't used Hormel  Cup 'n Crisp, so I don't know how it compares to Hormel Rosa Grande, but it's the best I can source.  Ezzo is fantastic.  Salumeria Bielese has the best flavor of all of them IMO, but it's not cup and char.
Things have never been more like today than they are right now.

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ARenko

#5
August 04, 2021, 11:10:15 PM
Vermont Smoke and Cure is the best of the few brands I've tried.
David

Fiorot

#6
August 05, 2021, 07:09:07 PM
Why does it have to cup in the first place? 

quietdesperation

#7
August 05, 2021, 08:08:55 PM Last Edit: August 05, 2021, 08:12:10 PM by quietdesperation
Quote from: Fiorot on August 05, 2021, 07:09:07 PM
Why does it have to cup in the first place?

good to see you back here fiorot! My experience is that as pepperoni  cups, the bottom outside rim of the pepperoni moves off the pizza, creating more surface area for crisping, hence "cup and crisp". take a look at the prince st square below.

best,
jeff

Pete-zza

#8
August 05, 2021, 08:16:54 PM
Quote from: Fiorot on August 05, 2021, 07:09:07 PM
Why does it have to cup in the first place?
Fiorot,

Many people like the fact that flavorful oils collect in the cupped pepperoni slices.

Peter

PizzaEater101

#9
August 05, 2021, 10:04:15 PM
Swiss American Sausage Co. Pepperoni by Burke Corp.

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DannyG

#10
August 06, 2021, 08:36:21 AM
Quote from: DannyG on August 04, 2021, 03:34:47 PM
Margherita Pepperoni - Not the presliced. I slice it myself, as thin as I can.

Picture added.

texmex

#11
August 06, 2021, 08:53:59 AM
Yep, I always liked the Margherita pepperoni stick. Some of our Walmart stores carried it, but I have not found it locally for a long while.
Risa sin camisa, sinvergüenza.

Trinity

#12
August 06, 2021, 08:54:45 AM
Quote from: jsaras on August 04, 2021, 10:32:27 PM
I haven't used Hormel  Cup 'n Crisp, so I don't know how it compares to Hormel Rosa Grande, but it's the best I can source.  Ezzo is fantastic.  Salumeria Bielese has the best flavor of all of them IMO, but it's not cup and char.

I have a bag of the cup and crisp. Have not used it. Will report back later after I have. :pizza:
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

HansB

#13
August 06, 2021, 09:05:16 AM
Boars Head stick is as good as any and widely available.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

texmex

#14
August 06, 2021, 11:00:25 AM
Quote from: HansB on August 06, 2021, 09:05:16 AM
Boars Head stick is as good as any and widely available.


That's 20 cents more per ounce than the Margherita!   :o :-D
Guess they stopped carrying it at my nearest wallyworld, but I see on their site it's still around, just have to seek it out a little better.


I really like the Boars Head large pepperoni sliced from the deli for sandwiches.
Risa sin camisa, sinvergüenza.

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HansB

#15
August 06, 2021, 11:25:35 AM
Quote from: texmex on August 06, 2021, 11:00:25 AM

That's 20 cents more per ounce than the Margherita!   :o :-D
Guess they stopped carrying it at my nearest wallyworld, but I see on their site it's still around, just have to seek it out a little better.


I really like the Boars Head large pepperoni sliced from the deli for sandwiches.

I never look at prices for my pizza ingredients...
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

texmex

#16
August 06, 2021, 12:05:54 PM
Quote from: HansB on August 06, 2021, 11:25:35 AM
I never look at prices for my pizza ingredients...


Yep, we know. Why do you think I mentioned it, Mr. GotsRocks?   :-D
Just messing around, as usual, Hans.


That said, we would have to decrease the pepperoni load by 5.3 tiny, greasy charred cups per pie by ignoring prices. 
Unsatisfactory, to say the least!
I also think the Margherita is a bit spicier, and tastier.

Risa sin camisa, sinvergüenza.

Whisky

#17
August 06, 2021, 12:23:00 PM
Quote from: Trinity on August 06, 2021, 08:54:45 AM
I have a bag of the cup and crisp. Have not used it. Will report back later after I have. :pizza:

I've used a few bags. I really like it!

HansB

#18
August 06, 2021, 12:27:42 PM Last Edit: August 06, 2021, 12:59:40 PM by HansB
Quote from: texmex on August 06, 2021, 12:05:54 PM

Yep, we know. Why do you think I mentioned it, Mr. GotsRocks?   :-D
Just messing around, as usual, Hans.


:-D Well, I'm not wealthy but even buying all high end pizza ingredients, home made pizza is still not half the cost of buying pizza from a shop/restaurant.

Has anyone tried Hormel Natural Choice?

https://www.seriouseats.com/taste-tests-sliced-pepperoni
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

Pizza_Not_War

#19
August 06, 2021, 02:32:47 PM Last Edit: August 06, 2021, 02:34:38 PM by Pizza_Not_War
Quote from: HansB on August 06, 2021, 12:27:42 PM
:-D Well, I'm not wealthy but even buying all high end pizza ingredients, home made pizza is still not half the cost of buying pizza from a shop/restaurant.

Has anyone tried Hormel Natural Choice?

https://www.seriouseats.com/taste-tests-sliced-pepperoni
For me it was tasteless, boring, bland. But otherwise I liked it. ;D

Current favorite is sandwich sized Creminelli pepperoni. I'm over the cupping fascination.

Instead of spending $30 for a local 18" pepperoni "high end pizza" I can probably make 4 14" organic pies at home.

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