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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