Pizza Making Forum

General Topics => Ingredients & Resources => Pizza Toppings => Topic started by: Giovanni on September 08, 2004, 03:14:55 PM

Title: Favorite Pepperoni
Post by: Giovanni on September 08, 2004, 03:14:55 PM
I've read through many threads and could not find any discussion on favorite brands of Pepperoni. I've tried Hormel, Bonita, and Eckridge Farms. None of them really impressed me. What do you guys prefer to use?
Title: Re:Favorite Pepperoni
Post by: Pete-zza on September 08, 2004, 04:15:37 PM
Giovanni,

I buy whatever is locally available in the supermarkets--brands such as Hormel and Bridgford (in the Dallas area).   Another thing I do when I travel to major cities that have big Italian sections, such as San Francisco, New York (Little Italy) or Boston (North End), is to go into one of the Italian food stores and buy the stick pepperoni.  It is often locally made and travels well since it is made of cured meats.  I just slice it thinly for use on pizzas.  A lot of places also sell pepperoni online, which is another option you might consider.  

Hormel and Patrick Cudahy brands are also used by professional pizza makers.  But the best brand from a quality standpoint is said to be the Ezzo pepperoni (http://www.ezzo.com).  It is a very small company in Ohio and unfortunately does not sell at the retail level (it sells mostly to mom and pop outfits and small chains).  However, if you are near one of its distributors (Ezzo can provide names), you may be able to buy from the distributor.  I am told that the minimum size order is 10 pounds.  You would need a lot of friends to go through that amount of pepperoni ;D.

Peter
Title: Re:Favorite Pepperoni
Post by: Giovanni on September 08, 2004, 04:52:50 PM
Maybe I'll pick up one of those sticks of Hormel i see at the market. To me it seems the pre-sliced Hormel lacks in flavor but it's my favorite so far.
Title: Re:Favorite Pepperoni
Post by: Randy on September 08, 2004, 11:25:42 PM
I prefer Wilsons.

Randy
Title: Re:Favorite Pepperoni
Post by: Giovanni on September 09, 2004, 09:24:51 AM
I just picked up a 2 foot stick of Hormel at the store. Hopefully it will taste better than the pre-sliced.

Randy:

Where do you get Wilsons? I've never seen it locally.
Title: Re:Favorite Pepperoni
Post by: Steve on September 09, 2004, 09:33:41 AM
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.
Title: Re:Favorite Pepperoni
Post by: giotto on September 09, 2004, 11:36:07 AM
Giovanni:  Great point and welcome aboard.  

For me, pizza without pepperoni is almost as bad as going to the movie theater and not having popcorn.  It's the #1 topping; yet in many instances, we're expected to resort to the likes of Hormel to accomodate our aged pecorino, Italian Prosciutto or other special toppings.

Even when I do have prosciutto, greens or other toppings, pepperoni the size of a fist will likely still be found on my pizza.  I'll never forget how good it looked when I stopped by Chez Joey as I headed upstate in NY.  I get it locally though under a market's own brand, and 8 of these babies fill a 15" pizza.  Small & crispy pepperoni is a real treat too, as well as slightly spicy.  Small meat markets are a good choice.
Title: Re:Favorite Pepperoni
Post by: Foccaciaman on September 09, 2004, 11:47:56 AM
Steve:
 I too remember those little pieces of pepperoni, minurature little bowls that would fill up with the grease from the pepperoni. MMMMMMMM

The only place that I have ever seen them since I was younger is on a frozen pizza.
Not just any frozen pizza. But the one that looks very appealing on the box(as many do) and is some of the nastiest crap packaged and sold.

RED BARON

Honestly I did not mind these many many years ago when they first came out but, I think they changed there recipe over ten years ago to increase profits. But the pepperonis are the same crispy little bowels.
Title: Re:Favorite Pepperoni
Post by: Pete-zza on September 09, 2004, 02:12:16 PM
I learned a while back that the best pepperoni is made by encasing meats within a special edible collagen casing.  When the slices of pepperoni cook--as on a pizza--the heat causes the casing surrounding each pepperoni slice to shrink and cup up (this is often referred to as "cup and char").  This, in turn, causes the fat released from each slice of pepperoni to sit within the "cup" so that it doesn't run over the top of the pizza.  This is also supposed to keep the pepperoni slices in place and minimize sliding of the pepperoni slices over a molten sea of cheese as the pizza bakes.  The Ezzo pepperoni is an especially lean product compared with competitors' products and is said to be very good for staying in place on the pizza.   Apparently not all pepperoni is made to have the collagen casing that produces the cupping effect.  It has to be designed that way.

I personally like the cupped pepperoni but not everyone wants all the fat that goes along with pepperoni.  In fact, in Peter Reinhart's book American Pie he recommends (at page 166) that pepperoni be sauteed or boiled in advance of using it on pizzas to release some of the fat.  

I noticed today while I was at the deli counter of the  supermarket that pepperoni also comes in a sandwich size slices--about 3 or 4 inches in diameter.  When I asked the gal behind the counter who the supplier is, she said Hormel.  There's no reason I can think of why the  sandwich-size pepperoni slices shouldn't be used on pizzas, but from the looks of the slices I saw today I don't think you would get the cupping effect.

Peter
Title: Re:Favorite Pepperoni
Post by: Pete-zza on September 09, 2004, 03:12:38 PM
I happened to remember another very good brand of pepperoni--one that I used many times on pizzas while I was in the Northeast part of the country.  It is called Margherita.  Until I did some online searching today, I didn't know that the Margherita pepperoni is made by Patrick Cudahy, one of the better known suppliers to professional pizza makers.  The Margherita pepperoni comes in stick form, in regular and spicy (hot).  I know for certain that it is available in retail outlets in the Northeast part of the country, and I suspect that it is offered elsewhere also.  I have also seen it offered at several places over the Internet.  

When I looked at the PennMac product list that was recently sent to me, I saw that the Margherita pepperoni is offered for sale at PennMac.  The Margherita brand is also listed at the PennMac website at pennmac.com, but I believe it is the regular not the spicy.  I also saw from the product list that the Ezzo brand, considered by many professionals to be the best from a quality standpoint (with a casing that causes cupping), is also available at PennMac but I wasn't able to reach anybody today at PennMac to see what the minimum amount is that one would have to purchase.  If it is small, I would want to try some for sure.   I plan to follow up on this over the next few days.

Peter
Title: Re:Favorite Pepperoni
Post by: Giovanni on September 09, 2004, 04:38:21 PM
Peter:

Definitely let us know what you find out from PennMac on both brands. I would be willing to purchase both if the price is reasonable. It would be interesting to put all 3 brands on a single pizza and do a head to head comparison.
Title: Re:Favorite Pepperoni
Post by: Pete-zza on September 09, 2004, 05:54:11 PM
Giovanni,

I will let everyone know what I find out.  However, I suspect that the quantities will be large, particularly for the Ezzo brand.  When I went to the Ezzo website, all I saw was slices, not sticks.  Since they don't sell at the retail level, I can't imagine their packing the pepperoni in small packages.  The Margherita pepperoni, however, is sold in stick form.  It is also sold in slices, in large packages, judging from the product list.

When I spoke to the gal at Ezzo the other day, she said that they don't sell to the big pizza outfits, like Domino's or Pizza Hut.   She said they were a small company.  So it is unlikely that you can go to one of the big guys to buy a pound or so of the pepperoni slices.  I'm guessing that the big pizza companies buy from Hormel, Cudahy and maybe a few mid-sized companies that can supply in volume and with consistent quality.  

Peter
Title: Re:Favorite Pepperoni
Post by: DKM on September 10, 2004, 10:37:24 AM
I would like to say a get a stick from an itialian market.... :)

But I can't  :'(

I use Hormel most of the time and sometimes buy some for a pizza place where I know the owner.
Title: Re:Favorite Pepperoni
Post by: Randy on September 10, 2004, 10:43:46 AM
We ran across Wilson's at Wal-mart when we were trying to find a better tasting pepperoni.

Randy
Title: Re:Favorite Pepperoni
Post by: mama mia on September 10, 2004, 02:24:04 PM
I only use turkey pepperoni, I don't care to eat any pork, and the turkey is a great option. it kicks my pepperoni cravings  ;D
Title: Re:Favorite Pepperoni
Post by: DKM on September 10, 2004, 02:55:40 PM
I think I bought Wilson once, but I don't remember it being any beter or worse.

DKM
Title: Re:Favorite Pepperoni
Post by: giotto on September 12, 2004, 10:02:05 PM
Regarding that small pepperoni, which cups just so... with crispy sides... acting like a small holder of precious oils

(https://home.comcast.net/~keck-foundation1/bowl-pepperoni3.jpg)


Tried 2 types.  Same manufacturer (Molinari & Sons):
(https://home.comcast.net/~keck-foundation1/pepperoni-mfg.jpg)

Here's the first (about 3" round)
(https://home.comcast.net/~keck-foundation1/pepperoni-4in.jpg)

The second is just called pepperoni.  They all come tied together, smaller (5" long each), stronger in taste, a real juicy snack.  I see this style in small Delis throughout the US. I got 7 of these at an outdoor farmer's market for $7, and used one for the pizza.
(https://home.comcast.net/~keck-foundation1/pepperoni-3in.jpg)

The larger one actually will give you a double cup (bottom right), whereas the smaller one is the normal single cup (bottom left):
(https://home.comcast.net/~keck-foundation1/bowl-pepperoni2.jpg)

It's like Pete-zza said, it seems to be all in the thin wrapping.
Title: Re:Favorite Pepperoni
Post by: Steve on September 13, 2004, 08:00:32 AM
You're making me hungry!!!!  ;D
Title: Re:Favorite Pepperoni
Post by: Giovanni on September 13, 2004, 10:30:19 AM
I made a pie this weekend and used the stick of hormel. There was not much difference in taste between the stick and the pre-sliced. The only difference was that the stick has the casing on the outside which did cause a slight bit of cupping but not as much as with the smaller diameter ones from the above pcitures. I found that it was almost impossible to take a 'bite' out of the peperonni with the casing on it. I ended up just peeling off the casing so i could eat it like normal.
Title: Re:Favorite Pepperoni
Post by: giotto on September 13, 2004, 02:19:28 PM
Giovanni:

Interesting.  Good to know that they are not all the same.  The casings on these are very thin, and result in a crispy outside.  If you cut them too thick, you get a charred rather than crispy taste.  Otherwise, the casings are transparent.  I've tried cooking them on a grill and they cup upside down, giving the same results in a minute or two.  It will be interesting to see what other Delis carry.
Title: Re:Favorite Pepperoni
Post by: Foccaciaman on September 28, 2004, 03:22:55 PM
Recently at a local store I picked up what looked like a pepperoni stick and noticed that it was Calabrese sausage.  Not ever having tried this I quickly threw it into my cart to add to my goodies.
Forgotten about for a week or so I recovered it from my cupboard last evening for a sample.

Wow ;D I was shocked that I had never had this before. It is very close to pepperoni however  a bit more spicy. Great flavor.
I cannot wait to try it on my next pizza.
I recommend it to all who like pepperoni and are looking for something a little different.
Now I have only tried a sample so far so the jury is still out on whether it will be good on pizza, but I forsee good things to come. ;D

Has anyone else tried this form of salami/sausage.

Actually, to be honest, I believe anyone I would feed this to without telling them what it is would assume that it is just some different brand of pepperoni itself.  
Title: Re:Favorite Pepperoni
Post by: Steve on October 21, 2004, 12:16:08 PM
Giovanni,

I will let everyone know what I find out.  However, I suspect that the quantities will be large, particularly for the Ezzo brand.  When I went to the Ezzo website, all I saw was slices, not sticks.  Since they don't sell at the retail level, I can't imagine their packing the pepperoni in small packages.  The Margherita pepperoni, however, is sold in stick form.  It is also sold in slices, in large packages, judging from the product list.

When I spoke to the gal at Ezzo the other day, she said that they don't sell to the big pizza outfits, like Domino's or Pizza Hut.   She said they were a small company.  So it is unlikely that you can go to one of the big guys to buy a pound or so of the pepperoni slices.  I'm guessing that the big pizza companies buy from Hormel, Cudahy and maybe a few mid-sized companies that can supply in volume and with consistent quality.  

Peter

Peter,

What did you find out about the Ezzo pepperoni?

From looking at their website, the 38mm (1.5") product sounds like what I'm looking for (i.e., the calogen casing).

http://www.ezzo.com

13171 - 38mm Calogen Pepperoni 10#
13271 -  38mm Calogen Pepperoni 25#
Made from fresh picnics to ensure the optimum flavor and freshness.  Full muscle product to give the brightest color, and best texture. Clean grind for particle definition and performance. Lean -- the leanest in the industry. Made with whole spices, not liquid - richer flavor. CALOGEN CASING that makes this product cup when cooked.
 
14261 -  41mm Sliced Pepperoni #25
Made from fresh picnics to ensure the optimum flavor and freshness. Full muscle product to give the brightest color, and best texture. Clean grind for particle definition and performance. Lean -- the leanest in the industry. Made with whole spices, not liquid - richer flavor. This product gives the old world look on the pizza.

15251 -  51mm Sliced Pepperoni #25
Made from fresh picnics to ensure the optimum flavor and freshness. Full muscle product to give the brightest color, and best texture. Clean grind for particle definition and performance. Lean -- the leanest in the industry. Made with whole spices, not liquid - richer flavor. Traditional look on the pizza.
Title: Re:Favorite Pepperoni
Post by: Pete-zza on October 21, 2004, 04:01:57 PM
Steve,

When I last tried to find out what the minimum purchase requirement was for the Ezzo pepperoni at Pennmac, the gal (Rose) I usually speak with was on vacation.  I left a voicemail at the time to call me if the Ezzo pepperoni was sold in small quanitities.  When I didn't get a reply, I assumed that one would have to buy the pepperoni in a 25-pound quantity--as specified in the Pennmac product list I have.  But, to be on the safe side, I called Rose this afternoon and learned that the minimum purchase quantity for the Ezzo pepperoni is 25 pounds, at $3.99 a pound.  The Pennmac product list shows the 38mm slices and another Ezzo sliced pepperoni, without a thickness specified.  

Pennmac also sells the Margherita pepperoni--a Cudahy product.  I had some of that pepperoni recently while I was in Massachusetts.  I found it in stick form and sliced it for use on pizzas I made for friends.  It's a very tasty (spicy) pepperoni, but I didn't detect the "cup and char" effect that is characteristic of the Ezzo products.

Peter
Title: Re:Favorite Pepperoni
Post by: Steve on October 21, 2004, 09:26:49 PM
Yes, I wrote to PennMac and got the same response as you. Sigh. Can't use 25 pounds of pepperoni!!  :o

I contacted Ezzo directly and asked for a sample for review here on the website. We'll see what happens.

On a happy note, PennMac sells the Grande whole milk mozzarella for $3.99/lb. So, looks like I'll be placing an order for a 6# loaf of cheese soon... depending on shipping costs, that is!  :-\
Title: Re:Favorite Pepperoni
Post by: Giovanni on October 22, 2004, 03:49:02 PM
Would anyone be interested in going together on a group purchase of Ezzo? Maybe i could buy 25 pounds, cut it up into say 5 pound portions and then reseal it and ship it out to those who want it.
Title: Re:Favorite Pepperoni
Post by: Steve on October 22, 2004, 04:13:40 PM
Count me in!
Title: Re:Favorite Pepperoni
Post by: Pete-zza on October 22, 2004, 05:01:49 PM
I'm sure many are asking themselves how to store even 5 pounds of pepperoni.  I left a voicemail with Ezzo asking the same question.  While waiting for a response, I called the Hormel consumer hotline and posed the same question.  (Hormel is the brand I primarily use).  I was told that an opened package of sliced Hormel pepperoni (the packages I buy are 8 ounces) will keep for about 21 days in the refrigerator.  After that, it may start to go rancid and darken in color.  It should then be discarded.  If unopened and frozen, the Hormel sliced pepperoni will keep for about 3-4 months.  When I asked whether there would be a degradation in quality after that point, I was told that the color may be a bit darker but the product should be fine.   Although pepperoni is a dried sausage and requires no refrigeration if unopened, I was told that the product should not be used after the "use by" date on the package.   I couldn't find that date on the opened package I have in the refrigerator, but it's possible that it was on the strip that I tore off the package.

What would be helpful is to know how the Ezzo pepperoni is packaged and whether it is readily divisible without degrading the quality or keeping characteristics of the product.  Hopefully I will get an answer on this from Ezzo.

Peter
Title: Re:Favorite Pepperoni
Post by: Giovanni on October 22, 2004, 05:19:54 PM
Can you imagine how many pizzas you could make with 5 pounds! It's worth the money too me just to see what the quaility is like. If i have to throw some out no big deal. If we can get 5 people on board (including me) I'm willing to make the purchase. Of course i would want for anyone who is interested to paypal me $20 to help cover the product cost and shipping fees. I think that would be fair.
Title: Re:Favorite Pepperoni
Post by: PizzaGuy37 on October 24, 2004, 02:50:22 AM
"On a happy note, PennMac sells the Grande whole milk mozzarella for $3.99/lb. So, looks like I'll be placing an order for a 6# loaf of cheese soon... depending on shipping costs, that is! "

Damn, one of the only times I am glad I live in Wisconsin.  I can get the same cheese for $2.42 / LB

 :)
Title: Re:Favorite Pepperoni
Post by: Steve on October 25, 2004, 07:48:00 AM
My wife picked up some pepperoni at our local supermarket which I sliced myself and put on my pizzas this weekend. Although there is no mention of "calogen casing" on the label, the little pepperonis did "cup" when cooked!  :D

My kids (and myself) really liked this pepperoni. I personally feel that it was far superior Hormel pepperoni, a brand that I use quite frequently. The kids really liked the fact that the pepperoni "cupped" when cooked, so did I!

The brand of this pepperoni was Fiorucci.
http://www.fioruccifoods.com/our-products/pepperoni.html

I used a package of their "Link Pepperoni". The diameter of the product was approximately 1.4".
Title: Re:Favorite Pepperoni
Post by: Pete-zza on October 25, 2004, 11:29:14 AM
I called Ezzo again this morning to ask about the 38mm pepperoni slices and their shelf life, before and after the package (containing 25 pounds of slices) is opened.  I was told that once the package of slices is opened and the slices are stored in the refrigerator, the shelf life is about a week or two.  However, if the package is opened and the slices are tightly wrapped and frozen, the shelf life should be about 6 months (about the same as freezing the unopened package).

Peter  
Title: Re:Favorite Pepperoni
Post by: Steve on October 25, 2004, 11:59:53 AM
I would like to see someone with one of those food saver "vacuum sealers" buy a 25 pound bag of this pepperoni, split the bag into 5 pound vacuum sealed portions, and resell them to the interested forum members. Not sure how that would work with shipping. Would they have to be frozen then shipped with dry ice?
Title: Re:Favorite Pepperoni
Post by: Giovanni on October 25, 2004, 12:33:11 PM
My grande cheese came inside a box with those 'foam peanuts'. It was shipped next day and without the dry ice the cheese was still fairly cool to the touch. With a vaccum sealer I wonder if temperature would make a difference (ie, no air = no spoil). I guess someone would have to find out some info on spoilage. This is probably less of an issue now that winter is upon us, at least for those of us not living in the south.
Title: Re:Favorite Pepperoni
Post by: Pete-zza on October 25, 2004, 01:55:19 PM
Steve,

I like your idea about using a food saver vacuum sealer.  When I couldn't find anything exactly on point when I did a Google search this afternoon, I called the customer service department of Tilia, Inc., the company (located in San Francisco) behind the Food Saver vacuum sealer that is sold on QVC and through infomercials.  (The Food Saver brand of vacuum sealer was the first unit of the kind and is apparently the biggest seller).

I told the gal I spoke with exactly what we would like to do with the pepperoni slices and asked her whether their unit could do the job (i.e, vacuum seal several smaller packages of the pepperoni slices that could then be frozen or shipped).  She had to go offline for a few minutes to get the answer but came back with a yes answer and also gave specific steps to follow to vacuum pack the individual packages of pepperoni slices.  She said that since pepperoni slices contain fat that can be sucked up into the machine during vacuum processing (and possibly clog things up), the way to prevent this from happening is to take a paper towel, fold it several times in accordian fashion, and put the paper towel so formed across the width of the sealing bag directly in front of the pepperoni slices in the bag.  She said to allow about 3 inches of sealing bag space in front of the paper towel.  The paper towel serves as a barrier and absorbs whatever fat might be pulled out of the pepperoni slices (which I imagine would be quite small).  Once the air is evacuated, then the individual bags of pepperoni slices can be frozen or, if desired, shipped.  She said that the slices should be OK at that point since there is no oxygen in the bags.  I might be inclined to freeze and then ship, just to be on the safe side, especially for shipment to a warm climate, such as in Texas where I live.  

Peter
Title: Re:Favorite Pepperoni
Post by: JAG on October 25, 2004, 03:09:09 PM
Hello, this is my first time writing, but have been an avid reader for a long time. First let me say what a great forum this is and that my pizza making has improved 10x since I have been reading the great ideas, recipes and concepts.
Since I have taken so much from everybodies ideas and recipes I would like to give a little back. I have an in with the industry and can acquire some toppings that many would like to compare side by side. This includes Escalon, Stanislaus, and Red Gold. I am also located very close to Ezzo (I will be attempting to acquire samples from them soon).
This may not be suitable to most because of the quantities (i.e. industry standard #10 cans) and shipping costs, but if anybody would like me to check for availability and shipping, just let me know.
Title: Re:Favorite Pepperoni
Post by: Foccaciaman on October 25, 2004, 08:18:04 PM
Jag:

It is very nice of you to offer the help with the sauces. :)
I can obtain two of them myself but would be interested in Stanislaus.
If you could, let me know about the shipping costs and availability of the Stanislaus products when you get a chance.
Feel free to email me or post the information.

Thank you
JW Bingen
Title: Re:Favorite Pepperoni
Post by: Giovanni on October 26, 2004, 10:03:25 AM
If JAG doesnt come through for you guys i just got my shipment of Stanislaus Full Red yesterday... 6 #10 cans! One can is already spoken for but i could part ways with a couple more. I also ordered the Stanislaus 7/11 but the place I ordered from shipped me Angela Mia brand instead. I was a little pissed off about that but i didnt really need it anyway. The full red should make for a great sauce by itself.

I visited my local GFS yesterday and they do not carry any pepperoni. I had read online that they carry a rebranded Ezzo.
Title: Ezzo 51mm Sliced Pepperoni in 1lb vacuum packed packages $3.99
Post by: pizzaqueen on March 15, 2007, 09:38:37 AM
Something new for Penn Mac pizza makers!
Title: Re:Favorite Pepperoni
Post by: colossus on April 04, 2007, 12:37:32 PM
I happened to remember another very good brand of pepperoni--one that I used many times on pizzas while I was in the Northeast part of the country.  It is called Margherita.  Until I did some online searching today, I didn't know that the Margherita pepperoni is made by Patrick Cudahy, one of the better known suppliers to professional pizza makers.  The Margherita pepperoni comes in stick form, in regular and spicy (hot).  I know for certain that it is available in retail outlets in the Northeast part of the country, and I suspect that it is offered elsewhere also.  I have also seen it offered at several places over the Internet. 

Margherita is the pepperoni of choice in most Buffalo pizzerias. For me, I use the stick, cut thickly w/the food processor. Curls up very nicely. The pre-sliced doesn't come out the same, it's much softer than the stick so it's a safe bet you'll taste a difference too.

I worked at one place that used Hormel- absolutely no comparison. Margherita is much much better. It wasn't easy to find when I lived in Annapolis, but one day I found the sticks at BJ's Club.  I've never seen the spicy variety here in the Buffalo area, but the 'normal' one is pretty darn zippy- probably all the salt amplifies the taste? You can find the stuff everywhere up here, all the big-name supermarkets carry it.

I found a local pizza supply place that's carries Ezzo...since my wife was kind enough to buy a chest freezer, I'll take the smallest I can get...good thing I've got Good Friday off.

If there's a unless it's a 25# box minimum, I'll order some from Pennmac to compare the two. I'll put it next to the bag of Caputo I got from them last week :)
Title: Re: Favorite Pepperoni
Post by: Art on April 05, 2007, 01:34:44 PM
The only kind I ever use is Boar's Head in a stick purchased at our local Publix. I slice it very thin. We find it not too spicy and not too greasy.   
Title: Re:Favorite Pepperoni
Post by: Y-TOWN on April 05, 2007, 02:08:13 PM
Margherita is the pepperoni of choice in most Buffalo pizzerias.

I live in NE Ohio

Margherita (spelling-?) pepperoni is plentiful here and not expensive at all - it's what I've been using for about one year. No complaints

Title: Re: Favorite Pepperoni
Post by: colossus on April 09, 2007, 03:56:10 PM
The thing I hate the most about this forum is that I CANNOT read it w/out wanting more pizza. Bastards!

The local pizza supply place has Ezzo pepperoni repackaged as a different brand. I got a 10# box of 38mm for ~$28 and, nicely enough, a 5# bag of shredded Sorrento mozz for $9.

Margherita is definitely heavier on the grease, but has a much zippier (more salt, probably) taste. My son, having grown up w/his mom in the Binghamton area, prefers the Ezzo even though our favorite pizzeria (and me!) uses Margherita. Ezzo is much better 'raw', you can definitely taste the better meats. Nice curled/burnt edge too.

I'd gladly take Ezzo in place of Margherita, which is high praise from me. If you're on the fence, it's worth a try. I'll definitely keep using this stuff.

The 10# box will be kept in a chest freezer; I don't know if I'll use all of it in six months, but if it lasts longer, I'll let everybody here know.



Title: Re: Favorite Pepperoni
Post by: husker3in4 on June 06, 2007, 01:18:26 AM
Anyone know what brand Pizza Hut uses? I like theirs, its thin, a touch crispy too..
Title: Re: Favorite Pepperoni
Post by: pkasten on June 06, 2007, 03:56:05 PM
I'm partial to Applegate Farms pepperoni.  Great flavor and 100% natural.  I've been able to find it on both coasts at co-ops and specialty stores generally around $8 - $9/#.  The packaged stuff is a bit thin for me, but if the place has a well stocked deli (i.e. a variety of high end salamis, prosciutto/serano, etc.) most seem to have it.  Their black forest ham is also a favorite of mine.  At $11/# it's a bit pricey, but well worth the splurge.

Paul
Title: Re: Favorite Pepperoni
Post by: tomfoolery_79 on June 21, 2009, 09:05:48 AM
Hormel has to be the WORST pepperoni ever.  First of all it's orange, not red.  Secondly, often times you can see a large amount of fat globules pre-baking.  More importantly it just tastes bad.  Unfortunately since I'm in Cincinnati it's the only choice at many groceries.  However, I have had a chance to use Boar's Head and it's very good (more expensive of course).  I can only find it at upscale Kroger's.  I plan to make my way up to Jungle Jim's at checking out different brands.
Title: Re: Favorite Pepperoni
Post by: Chef_Boy-R-Dee on June 21, 2009, 09:20:11 AM
i wonder how hard it would be to make pepperoni?
Title: Re: Favorite Pepperoni
Post by: widespreadpizza on June 21, 2009, 10:09:22 AM
these guys make my new favorite pepperoni.  Its amazingly good,  smoked and nice and spicy.  I get it at a local butcher shop in NH for 699 a pound.  They are not showing it on thier website yet,  but I am sure that if you called them they would know about it.  If anyone tries some,  I would love to hear what you think.  Also,  everthing I have tried from this somkehouse is very good or better.                               

http://ncsmokehouse.com/index.php     

-marc
Title: Re: Favorite Pepperoni
Post by: Chef_Boy-R-Dee on June 21, 2009, 10:32:49 AM
That last post reminded of a couple that I have tried recently that were really great...both from Vermont and both are smoked

Dakin farm in Vermont makes one that is "corn-cob smoked". I tried to find it on their site but only found samplers...Their ham is really great too.

http://www.dakinfarm.com/xq/aspx/paging.yes/dept_id.84/display_id.1155/qx/Product.htm

And another one is the Vermont Smoke and Cure co. I only tried this one once, and the grocery store stopped carrying it...but this was really good too.

http://www.vtsmokeandcure.com/smoked-pepperoni-natural-c-253.html

Pete-zza maybe you could smoke some down in Texas with all that Hickory that you have!
Title: Re: Favorite Pepperoni
Post by: widespreadpizza on June 21, 2009, 11:14:26 AM
I have tried that vt smoke and cure and it was very good,  just not as amazing as the nc smokehouse.  I'll keep an eye out for the other brand.  Either way,  if you haven't tried a smoked roni pie,  you really should....  -marc
Title: Re: Favorite Pepperoni
Post by: PizzaHog on June 21, 2009, 11:27:33 AM
i wonder how hard it would be to make pepperoni?

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. 



Title: Re: Favorite Pepperoni
Post by: Chef_Boy-R-Dee on June 21, 2009, 02:06:08 PM
i agree...smoked pepperoni is really great. I knew a guy who started smoking his own bacon and other meats...he used a weber grill and a trash can...
Title: Re: Favorite Pepperoni
Post by: Foog on July 10, 2009, 11:38:24 AM
Just personal preference but I abhor Bridgeford's pepporoni

Aaron
Title: Re: Favorite Pepperoni
Post by: petef on July 11, 2009, 04:10:09 AM
Just personal preference but I abhor Bridgeford's pepporoni

Aaron

Aaron, Brigeford's is my favorite because it's not too hard and I just like the taste.
I use a sharp knife and run a slit in the casing lengthwise and then peel off the casing.
I'm not cooking it on my pizza, but I like to eat it sliced with cheddar cheese & hot peppers.

Which characteristics make you dislike Bridgeford's pepporoni?
Which brand is your favorite and why?

Different strokes for diferent folks, but it's useful to know the reasons. :)


---pete---




Title: Re: Favorite Pepperoni
Post by: Art on July 13, 2009, 08:58:13 AM
I can't say I abhor Bridgeford's brand since I would eat it if there wasn't any alternative, but it isn't that great when compared to Boar's Head (which I can get at Publix) and, my favorite, Molinari's from San Francisco which I order online from igourmet.com.
Title: Re: Favorite Pepperoni
Post by: Mo on August 23, 2009, 09:29:42 PM
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. 





Most dry-cured meats entail a somewhat difficult and lengthy process. In addition to sodium nitrites and nitrates, beneficial bacteria has to be incorporated into the grind to produce lactic acid which will prevent spoilage. Cure times vary between several days to weeks and longer. Hot smoking pepperoni is an option but is not traditional. There is a great book called Charcuterie by Michael Ruhlman and Brian Polcyn which may tell you all you need to know about salting, curing and smoking foods...

I have done a lot of curing and smoking and while not insanely difficult, it is certainly one of those skills that, the more you learn, the more you realize you have to learn...But, there is nothing like frying up a slice of your own cured and smoked pork belly....

Title: Re: Favorite Pepperoni
Post by: tdeane on August 24, 2009, 03:04:45 AM
i agree...smoked pepperoni is really great. I knew a guy who started smoking his own bacon and other meats...he used a weber grill and a trash can...
Actually, real pepperone is not smoked.
Title: Re: Favorite Pepperoni
Post by: pwaldman on September 04, 2009, 09:47:57 PM
I was able to get some Molinari's pepperoni from my local Central Market, diced it up and WOW!!!!!!!!!!!!!! Best flavor by far from anything I have tried before.  Held up well to high heat and very little oil.  Also tasted great as a snack on crackers with cheese.  I'm sold. ;D

Pete W
Title: Re: Favorite Pepperoni
Post by: madjack on September 24, 2009, 09:05:04 AM
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. 


Did you end up trying this yet? I think I might start a batch tonight, just to see...
Title: Re: Favorite Pepperoni
Post by: Parttimepizzaiolo on September 24, 2009, 07:52:32 PM
I can't say I abhor Bridgeford's brand since I would eat it if there wasn't any alternative, but it isn't that great when compared to Boar's Head (which I can get at Publix) and, my favorite, Molinari's from San Francisco which I order online from igourmet.com.

I second a vote for Boar's Head.  I love both their pepperoni and their mozz.  Have the deli person slice it super thin and it will crisp up nicely.  They're nice and wide (in diameter) too.
Title: Re: Favorite Pepperoni
Post by: scott r on September 25, 2009, 12:55:45 AM
This weekend I bought a jumbo stick of Bridgeford, and while at first it seemed like an ok pepperoni, I noticed that when it was cooked it was very salty but lacked flavor that I have come to expect from other brands.    A few friends even asked if I changed the pepperoni because they missed the old one.   Oops!
Title: Re: Favorite Pepperoni
Post by: pcuezze on November 02, 2009, 11:07:09 PM
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)
Title: Re: Favorite Pepperoni
Post by: ninapizza23 on November 02, 2009, 11:31:15 PM
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.
Title: Re: Favorite Pepperoni
Post by: Trogdor33 on November 13, 2009, 01:12:09 PM
@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
Title: Re:Favorite Pepperoni
Post by: thirty0six on January 19, 2010, 10:37:54 PM
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.
Title: Re: Favorite Pepperoni
Post by: goosen1 on January 25, 2010, 12:57:05 AM
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!!!
Title: Re: Favorite Pepperoni
Post by: randyjohnsonhve on February 03, 2010, 11:40:48 AM
The best pepperoni is small batch, homemade...It is not that tough to do and you get your own unique flavor...Randy
Title: Re: Favorite Pepperoni
Post by: RichC on February 03, 2010, 02:59:53 PM
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.
Title: Re: Favorite Pepperoni
Post by: harrisa on May 24, 2010, 03:06:34 PM
I second a vote for Boar's Head.  I love both their pepperoni and their mozz.  Have the deli person slice it super thin and it will crisp up nicely.  They're nice and wide (in diameter) too.

I third Boar's Head Pepperoni and Mozzarella.  However instead of the thin and crispy, I slice mine thick and juicy.  I figure since I drain my sausage very well, I need to replace the fat somehow :)

aa
Title: Re: Favorite Pepperoni
Post by: widespreadpizza on May 24, 2010, 04:57:25 PM
anyone in on the columbus brand.  killer imo  -marc
Title: Re: Favorite Pepperoni
Post by: Jackie Tran on May 24, 2010, 05:52:36 PM
The only kind I ever use is Boar's Head in a stick purchased at our local Publix. I slice it very thin. We find it not too spicy and not too greasy.   

I have tried several different brands of pepperoni locally and none taste as good as Boar's head.  It's got a little kick to it and not too greasy.  Their mozz also has better flavor and melts better than other block mozz I've tried.

I've also tried their hot soprasetto (sp?) and its good but not like their pepperoni.

Also whether using pepperoni or sausage, the meat flavor benefits from a bit of fat or grease.  If you drain it of all the grease, it's not as flavorful IMO.
Title: Re: Favorite Pepperoni
Post by: J. Michael on May 24, 2010, 07:42:04 PM
A few weeks ago I went to Jimmy's Food Store in Dallas and bought two stick of Pepperoni. I bought a 1# stick of Margherita and 1 stick 1.70# of Ciao pepperoni. The Margherita was by far the best tasting pepperoni of the two and by far the best I have ever had. The price is roughly $7 per pound and the Ciao is $4.99. Boar's Head has a good tasting pepperoni, but I am sold on the Margherita. The Ciao was way too greasy with little flavor, though I am stuck with it until I make another run to Jimmy's. I find that the more its cooked the better the flavor which is disappointing.
Title: Re:Favorite Pepperoni
Post by: gourmetcook on November 01, 2010, 06:38:34 PM
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.

Ezzo Supreme Special

--------------------------------------------------------

Burns charcoal black around the edges and a little hotter seasoning. This product was developed for the Buffalo, NY but is very popular in the Midwest as well.  Once again the base meat block is key to product consistency.  Very good  --  everyone should try it.
Title: Re: Favorite Pepperoni
Post by: BigFatPizzaGuy on December 19, 2010, 12:58:38 PM
boars head
Title: Re: Favorite Pepperoni
Post by: c0mpl3x on December 19, 2010, 03:29:04 PM
sams club margherita pepperoni.  very meaty, correctly spiced, not too greasy.  very excellent pepperoni, but small slices.
Title: Re: Favorite Pepperoni
Post by: Reggiano on December 31, 2010, 02:10:56 PM
Pete-zza, I have been using Margherita brand Pepperoni for the last several year's, and have found that it is a exceptional product, as far as finished taste is concerned, but have also noted, that it Bleeds Out quite a bit, and tend to pool in the center of the pie, with temps hovering around the 525-550 range. Sams Club carries it pre- sliced., in 3 lb Vac Packs.
Title: Re: Favorite Pepperoni
Post by: DNA Dan on January 20, 2011, 10:15:55 PM
I just came across some pepperoni at my local Costco called "Liguria?" It was dirt cheap, something like 10 bucks for 5 pounds? I don't recall the actual amount, but it was two huge pouches worth. It wasnt' the best I've had, but on par with store bought hormel. It's on the spicy side. Worth a look IMO.
Title: Re: Favorite Pepperoni
Post by: lilbuddypizza on January 21, 2011, 12:36:47 PM
I went crazy recently and bought a bunch from the internet. I was looking for pepperoni made the way it was 30 years ago---with a little spice/kick. Here are my opinions of some of my purchases:

Milan Salami Co.-Natural Uncured Pepperoni: Interesting sausage that includes celery juice powder and smoke flavoring. Good taste, but reminds me more of a tasty sausage than a tasty pepperoni. Worth a try though.
Delallo Italian Style Pepperoni: Probably my favorite even without that spiciness I was seeking. This is a good standard pepperoni, probably similar to what one would find In a good pizzeria.
Volpe Gourmet Pepperoni: This is a small 2-2 1/2 inch diameter chub. I normally love Volpe products, but not this. Bit of an off-taste. Bad batch maybe? It came fully vacuumed sealed, so it couldn't of been spoiled, but it just didn't do it for me.
Molinari & Sons Pepperoni: Came close to the best IMHO. Maybe the closest to a good homemade flavor, as opposed to "standard" pepperoni.
Title: Re: Favorite Pepperoni
Post by: theppgcowboy on June 23, 2011, 02:10:00 PM
Bonici Pizzano by Tyson has a verystrong flavor, very good in my opinion.
Title: Re: Favorite Pepperoni
Post by: Don K on January 27, 2012, 08:57:24 AM
I know that this is an old thread but I am new to the forum and I thought I'd throw in my 2 cents.

Ezzo is by far my favorite. It is what we always used when I worked in the business. I can get it in small quantities from a few contacts that I still have, but unfortunately I now live 150 miles away from them. PennMac repackages 1-pound bags of both the 38mm (http://www.pennmac.com/items/4288/) and 51mm (http://www.pennmac.com/items/3499/) sizes as well as sticks (http://www.pennmac.com/items/3204//ezzo-pepperoni-stick). At $4.99/lb. plus shipping it's a little pricey, but worth it IMO. It's vacuum packed so it lasts a long time in the refrigerator.
Title: Re: Favorite Pepperoni
Post by: Bill/SFNM on February 03, 2012, 05:01:54 PM
dellavecchia's post:

http://www.pizzamaking.com/forum/index.php/topic,17110.msg166536.html#msg166536 (http://www.pizzamaking.com/forum/index.php/topic,17110.msg166536.html#msg166536)

about this smoked pepperoni:

http://www.vtsmokeandcure.com/Smoked-Pepperoni.html (http://www.vtsmokeandcure.com/Smoked-Pepperoni.html)

inspired me to buy a few sticks. Good stuff. Really good stuff. On the spicy side. Here is a shot of some slices on my American-style pizza dough:


Title: Re: Favorite Pepperoni
Post by: dellavecchia on February 03, 2012, 05:26:51 PM
Bill - You must be sick of hearing kudos, but that shot is magazine worthy. I have to ask: can you go into some detail about your American dough?

John
Title: Re: Favorite Pepperoni
Post by: Bill/SFNM on February 03, 2012, 05:40:01 PM
Bill - You must be sick of hearing kudos, but that shot is magazine worthy. I have to ask: can you go into some detail about your American dough?

John

Thanks, John, for the very kind words. I was working on this dough long before the Neapolitan bug bit me. I've recently pulled my recipe out of the mothballs and am bringing it up to date since my tastes and procedures and skill level have progressed. I will be putting it all together for publication in the near future.

Title: Re: Favorite Pepperoni
Post by: Old Shakeys Cop on March 04, 2012, 08:02:05 PM
"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."

You could also be describing "Swifts Premium Pepperoni" It was about that size and it was a dark red, spicier than most and it cupped when it cooked because of the natural casing it was made in would shrink when cooked. And yes the edges would get dark and crispy. Still my favorite by far.
Ezzo Supreme Special

--------------------------------------------------------

Title: Re: Favorite Pepperoni
Post by: JConk007 on March 04, 2012, 08:10:54 PM
Bill,
 So how did you like the Vt Smoked peperoni you mentioned  spicy  top ten 10 for you  ? I really like it as well whole case is on the way soon.  Also want to try some good spopressatta if anyone can suggest large stick for me to slice up :)
John
Title: Re: Favorite Pepperoni
Post by: doughball1 on April 08, 2017, 02:25:47 PM
Ezzo is the best I have found. They have both the large and smaller cupping size (38mm)
Hormel grande Rossa (I think) is also pretty good but the ezzo is killer
For the shop we get it in 25 pound cases at about 3.92/lb however buying the stock and slicing it yourself is a different level of goood
Title: Re: Favorite Pepperoni
Post by: JenTheBaker on April 09, 2017, 10:24:03 AM
So I'm sure this is going to be pooh-poohed by purists.....so please forgive me. I have some of my own reasons for, well, asking this.  :D

Anyone happen to know what brand of pepperoni it is that...um....Papa John's uses?

If nobody can chime in, if someone knows of a super-thin (like Papa John's) pepperoni that's offered at the retail level, please let me know.

I have a serious issue with eating garlic and onion -- it's horribly difficult to deal with, because I get ill when eating it. Sucks. And to my knowledge, there is currently NO pepperoni on the market that is free of garlic and/or onion.  :(

And I miss pepperoni very much.....so, if I eat a smaller quantity of it, due to the slices being *thinner* than others......((CROSSING FINGERS HERE))....I can ((POSSIBLY)) eat at least one or two little slices of pepperoni on a pizza. Possibly.

But only if the pepperoni itself is sliced very, very thin. That way, it will look like I'm able to eat more quantities of pepperoni than I'd normally get with a pepperoni of average thickness...it's a visual 'trick' that will give me the taste I want, while reducing my exposure to garlic and/or onion in the pepperoni itself.

That's why it needs to be 'thinner than other brands of pepperoni.' :D Less exposure to things in pepperoni that my body objects to.

As I recall, the Papa John's pepperoni is razor-thin. And taste is fine with me for them; I'm positive I could do better for taste than their pepperoni, but tbh taste is not my #1 top concern.

I'm making a compromise at this point between physical well-being and taste; kind of have to.

If there was ONE BRAND that didn't have onion and/or garlic in it -- I wouldn't have to worry abt this, lol. But, well...I do. Trust me, that would be my first option if it existed. And I've called every company that I could find, to ask if their 'natural flavorings' (how the FDA says they can get away with 'listing' garlic and onion on labels)......contained garlic or onion. Sadly, if 'natural flavorings' is on a pepperoni label, it likely means garlic or onion is in there. Some brands list it separate from that, but it's not a legal requirement to do so. I wish it was. :D

So. If anyone knows what brand of pepperoni it is that...Papa John's uses, OR can suggest, possibly...another brand that has super-thin sliced pepperoni at retail sale, I'd dearly appreciate it.

I will also possibly be venturing into the local supermarket deli to have them slice whatver brands they have on-hand razor thin for me, but tbh if it was already pre-sliced that would make my life easier.

And most pepperonis I see in the deli for slicing by counter help are the large, sandwich-styled pepperoni, which are ofc too big for placing on a little mini-pizza. So if I do that, I'll have to go to a few different markets. Not my first choice, tho.

Thoughts? :D

Thanks in advance for any and all help. :D -Jen
Title: Re: Favorite Pepperoni
Post by: jsaras on April 09, 2017, 10:43:49 AM
So I'm sure this is going to be pooh-poohed by purists.....so please forgive me. I have some of my own reasons for, well, asking this.  :D

Anyone happen to know what brand of pepperoni it is that...um....Papa John's uses?

If nobody can chime in, if someone knows of a super-thin (like Papa John's) pepperoni that's offered at the retail level, please let me know.

I have a serious issue with eating garlic and onion -- it's horribly difficult to deal with, because I get ill when eating it. Sucks. And to my knowledge, there is currently NO pepperoni on the market that is free of garlic and/or onion.  :(

And I miss pepperoni very much.....so, if I eat a smaller quantity of it, due to the slices being *thinner* than others......((CROSSING FINGERS HERE))....I can ((POSSIBLY)) eat at least one or two little slices of pepperoni on a pizza. Possibly.

But only if the pepperoni itself is sliced very, very thin. That way, it will look like I'm able to eat more quantities of pepperoni than I'd normally get with a pepperoni of average thickness...it's a visual 'trick' that will give me the taste I want, while reducing my exposure to garlic and/or onion in the pepperoni itself.

That's why it needs to be 'thinner than other brands of pepperoni.' :D Less exposure to things in pepperoni that my body objects to.

As I recall, the Papa John's pepperoni is razor-thin. And taste is fine with me for them; I'm positive I could do better for taste than their pepperoni, but tbh taste is not my #1 top concern.

I'm making a compromise at this point between physical well-being and taste; kind of have to.

If there was ONE BRAND that didn't have onion and/or garlic in it -- I wouldn't have to worry abt this, lol. But, well...I do. Trust me, that would be my first option if it existed. And I've called every company that I could find, to ask if their 'natural flavorings' (how the FDA says they can get away with 'listing' garlic and onion on labels)......contained garlic or onion. Sadly, if 'natural flavorings' is on a pepperoni label, it likely means garlic or onion is in there. Some brands list it separate from that, but it's not a legal requirement to do so. I wish it was. :D

So. If anyone knows what brand of pepperoni it is that...Papa John's uses, OR can suggest, possibly...another brand that has super-thin sliced pepperoni at retail sale, I'd dearly appreciate it.

I will also possibly be venturing into the local supermarket deli to have them slice whatver brands they have on-hand razor thin for me, but tbh if it was already pre-sliced that would make my life easier.

And most pepperonis I see in the deli for slicing by counter help are the large, sandwich-styled pepperoni, which are ofc too big for placing on a little mini-pizza. So if I do that, I'll have to go to a few different markets. Not my first choice, tho.

Thoughts? :D

Thanks in advance for any and all help. :D -Jen

If the sandwich-style pepperoni is otherwise to your liking you can cut it into three or four strips and lay them out on top of your pizza.  You're not going to get cupping, but I don't think you'd get that with any pepperoni sliced that thin.
Title: Re: Favorite Pepperoni
Post by: JenTheBaker on April 09, 2017, 10:58:01 AM
Thanks, jsaras!

I'm unfortunately looking for a non-huge pepperoni to use, so i can have one piece of peperoni per slice on a mini (think 'english muffin-sized') pizza. Good suggestion, but not exactly what I'm looking for. :) Trying to get that taste of pepperoni along with a consistent amount of pepperoni per english muffin-sized portions.
Title: Re: Favorite Pepperoni
Post by: Jon in Albany on April 09, 2017, 11:56:12 AM
To follow along with jsaras' idea, you can cut the sandwich size slices into smaller circles with the right cookie cutter. I've seen small hearts for Valentines day. No reason you couldn't get a few smaller circles out of each sandwich slice.

Also, some of the Italian markets around here will slice a stick of pepperoni if you want. Maybe you could buy a stick and have it sliced/shaved as thin as possible at a deli counter.
Title: Re: Favorite Pepperoni
Post by: Pete-zza on April 09, 2017, 12:26:01 PM
Jen,

Several years ago, I posted the ingredients for the Papa John's pepperoni and who I thought was the supplier of that pepperoni. The post is at Reply 4 at:

https://www.pizzamaking.com/forum/index.php?topic=6758.msg58199#msg58199.

As you can see from the above post, the PJ pepperoni at that time included garlic but since the ingredients list is very detailed, it appears that onion may not have been an ingredient. Also, it is possible that PJ has changed suppliers and it is also possible that the original supplier may no longer exists or may have changed affiliation through merger or divestiture. There is also no way of knowing if the current supplier of pepperoni to PJ offers a retail version. However, I see from the Tyson website that it carries a retail brand of pepperoni called Wilson (http://www.tysonfoods.com/loved-brands/pizza-toppings). I have tried that brand and like it but I was not able to find an ingredients list at the Tyson website. However, I did find an ingredients list at http://www.fooducate.com/app#!page=product&id=358E27F4-E108-11DF-A102-FEFD45A4D471 that looks to be the same as one of the Tyson foodservice offerings, albeit not at a level of detail to tell us whether onion and/or garlic are part of the retail product. Maybe you can dig a bit deeper if you are able to find the Wilson brand and see if there is a telephone number on the package that you can use to speak to someone at Wilson.

Good luck.

Peter
Title: Re: Favorite Pepperoni
Post by: JenTheBaker on April 09, 2017, 04:58:03 PM
Thanks, Jon and Pete!

So Wilson's I've heard great things abt, and I wouldn't be surprised if a version of it was on the Papa John's pizza as we know it. As to the ingredients list for Wilson pepperoni, here it is...found it listed as a product carried at Walmart, and unlike Amazon Walmart lists all ingredients of all products. THANK GOODNESS. :)

Wilson's has the following ingredients: Pork And Beef, Salt, Spices, Dextrose, Lactic Acid Starter Culture, Oleoresin of Paprika, Flavorings, Sodium Ascorbate, Sodium Nitrite, BHA, BHT, Citric Acid.

Notice that 'flavorings' is there; that's where any onion or garlic can be; it's not a 'spice' so if a company wants to list ingredients....they can't just say 'spices' -- they have to say:

Spices, Garlic, Onion

or

Spices, Flavorings

Doesn't matter if the flavorings are listed as, 'natural flavorings' or just 'flavorings' -- if the word, 'flavorings' is there, that is usually indicative of garlic or onion (when it comes to pepperoni or other products known to have garlic in them).

Sidebar: hey, did you know that mayonnaise has garlic in it!? YEP. It hides as, 'flavorings' in the ingredients list there, too.

I'm not a fan of any product that has 'flavorings' on the label, as you can see....lol. I love the taste of garlic; hate what it does to my body tho.

Man, I miss garlic.

At this point, the best I can hope for is a brand of pepperoni with low amounts of garlic in it; not all of them have onion, but from what I've found, 100% of them have garlic. Onion is often added to garlic, which makes the issue even worse for me, lol.

I even developed my own version of pepperoni, have made it at home....but it's labor intensive to make, and tbh I don't have a lot of energy or time to commit to it. So, instead I've decided to eat pepperoni in tiny, tiny amounts....maybe one or two slices. Hopefully I can find a brand that eating one or two slices won't totally do a number on me.

Boar's Head pepperoni is the thinnest of all pepperoni I've seen in my area (Midwest). Hormel is next thinnest. Both taste like crap to me tho, lol. Yet, they're STILL pepperoni, and a crappy-ish pepperoni is still better than no pepperoni to me.

If I can find Wilson's in my area I'll grab it and hope it's got decent taste and is sliced thin. Again, the thickness is sort of a 'creative workaround' for me; if it's thinner per slice, that means my exposure to garlic (and/or onion if that's in there too) will be less than thick sliced ones would.


Title: Re: Favorite Pepperoni
Post by: Pete-zza on April 09, 2017, 06:13:47 PM
Jen,

I did see the Wilson ingredients list at the Walmart website but the product was no longer available so I couldn't tell if I was looking at an old product. However, I think you may be right that if the Wilson product contains garlic or onions, they are perhaps buried in flavorings. If you are interested in going through the maze, here is a link to the pertinent FDA regulations:

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.22

If I were in your shoes and able to find the Wilson pepperoni, I would try to see if there is someone I could call to see if there is garlic or onion in any form in the product. I would be surprised if there is not a toll-free number on the pouch. If you can reach someone at Wilson, I would tell them that you have severe allergic reactions, or worse, to those ingredients.

Let us know if you find your way out of the maze. ;D

Peter
Title: Re: Favorite Pepperoni
Post by: JenTheBaker on April 10, 2017, 03:16:09 AM
LOL -- yes, a maze indeed, Pete! :D

Yeah, pepperoni is a toughie. A true PITA for me; a love/hate relationship. I'm one day going to get my recipe produced, commercially I think. Either I'll sell it to someone or I'll find a co-packer to make it, or I'll make it myself commercially and sell it, etc....

I'm gonna give up on this pepperoni quest for awhile now. It's too daunting. If I ever find a solution (or make it for sale myself), I'll post an update here. For now, I'm going to give up and hope for the best in the future.

Title: Re: Favorite Pepperoni
Post by: Jackie Tran on April 12, 2017, 05:15:52 PM
Jen, have you tried slicing your own?  Get a stick of Boar's Head or Bridgeford pepperoni and a really sharp knife.   With a little practice, you can slice them razor thin.  Or take it to the deli section of your grocery store and ask them to slice it as thin as possible for you.  By hand you should be able to slice it thinner then they can.   Good luck.   

Chau
Title: Re: Favorite Pepperoni
Post by: HBolte on April 12, 2017, 07:17:24 PM
Jen, have you tried slicing your own?  Get a stick of Boar's Head or Bridgeford pepperoni and a really sharp knife.   With a little practice, you can slice them razor thin.  Or take it to the deli section of your grocery store and ask them to slice it as thin as possible for you.  By hand you should be able to slice it thinner then they can.   Good luck.   

Chau

^^^
Title: Re: Favorite Pepperoni
Post by: Minolta Rokkor on April 12, 2017, 08:44:47 PM
Jen, have you tried slicing your own?  Get a stick of Boar's Head or Bridgeford pepperoni and a really sharp knife.   With a little practice, you can slice them razor thin.  Or take it to the deli section of your grocery store and ask them to slice it as thin as possible for you.  By hand you should be able to slice it thinner then they can.   Good luck.   

Chau
I've yet to put Boar's head pepperoni on my slicer. I'll try that asap.

Delallo pepperoni is my favorite, lean, firm, flavorful and crispy when sliced as thin as possible.

I tried cutting by hand and failed countless times. It seems like magic to me.
Title: Re: Favorite Pepperoni
Post by: R2-Bayou on April 13, 2017, 09:17:23 AM
What I really want is the greasiest pepperoni on the market. I mean, when it cooks, it off oils more than any other. I'm trying to recreate the pepperoni rolls from my childhood. They came from a bakery we'd go to after church in south Jersey and the excess of pepperoni grease is what made them amazing. The bottom of the rolls were literally orange and fried from the oil in the sheet pan. I'm working off of memory, so its bound to be fraught, but my last attempt I used Reinhart's hoagie bread recipe and rolled in Boar's Head sandwich pepperoni. I didn't use nearly enough roni and it didn't oil off enough either.

I know Bridgeford is pretty oily, and other ideas?
Title: Re: Favorite Pepperoni
Post by: Jackie Tran on April 13, 2017, 12:26:32 PM
Bridgeford is oily for sure.  One the oiliest I've used.  Just remember to peel the plastic casing off before hand slicing. Good tasting pepperoni with a bit of kick at a great price too.  To decrease the oil cut thick slices and then cube them.