Pepperoni, as we know it in the US, is an Americanized version of peperone, which is basically just a spicy salami. This version is an all-beef peperone, which gives it a different taste and softer texture. It contains little fat, as it’s made from a lean cut of beef and no added pork fat. There is little similarity between what I’ve made here and the mass produced topping on your favorite ‘za.

All-in-all, it’s a very nice sausage, but I think tweaking the recipe with a little pork and pork fat may be in order. The same day I pulled this out of the drying cabinet, two others were ready, too. Some more chorizo and a duck prosciutto. With the bresaola I have going in soon, I should have quite a variety for holiday parties.

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2 Responses to Peperone

  1. Mikto says:

    We have two words for Peperone – ‘Salam’ and ‘Kolbas’

    • John Jezl says:

      I suspect your word “salam” comes from the same origin of the commonly used (in the US) Italian word “salami” and that both refer generally to dry cured sausages (the root “sal-” meaning “salt” in latin). Peperone is very much a salami, so it fits well with your term. I am curious about the work “kolbas”, though. It seems to be close to the Polish “Keilbas”, but the Polish version is smoked, whereas what you are talking about is dry cured. Is it possible “kolbas” is a specific type of “salam”?

      Now I feel guilty that I haven’t posted in over 6 months. I’ll have to get going on some stuff. 🙂

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