<\/span><\/h2>\nWhile pepperoni tastes and even looks slightly different from most salami varieties, pepperoni is actually a type of salami. However, this variety is relatively new and was first created by Italian Americans in the early 1900s and has evolved into America’s favorite pizza topping.<\/span><\/p>\n<\/span>Origin<\/span><\/h3>\nPepperoni is a salted, cured sausage and has a unique spice blend. It was first created by Italian-Americans and first noted in 1919 in New York City. The word “peperoni” refers to bell peppers, and bell peppers are a distinct ingredient in pepperoni. Today, pepperoni is the most popular pizza topping in America.<\/span><\/p>\n<\/span>History<\/span><\/h3>\nPepperoni is based on salamis made in southern Italy. It might have been inspired by spicy Calabria and Apulia salamis that feature dried chilis. Pepperoni started to become popular in the early 1900s in New York when Italian-American butcher shops and pizzerias began to flourish.<\/span><\/p>\nPepperoni pizza is a uniquely American concoction. Pizza was born in Italy, but usually featured tomatoes, chees, oil, garlic, and anchovies. The first documented pepperoni pizza was first made in the 1950s.<\/span><\/p>\nIn a nod to ancient history, pepperoni became popular because pizza chains loved toppings that traveled well and were inexpensive.<\/span><\/p>\n<\/span>Ingredients<\/span><\/h3>\nPepperoni is made with pork or a mix of pork and beef. You can get turkey pepperoni that must be labeled as such. The meat is ground, and salt and sodium nitrate are added to cure the meat. Pepperoni’s distinctive color comes from nitrate.<\/span><\/p>\nIt is seasoned with peppers, garlic, fennel, mustard seeds, and paprika.<\/span><\/p>\nLactic acid bacteria are added to lower the pH balance for better preservation. Finally, the meat mixture is stuffed into casings and ferments before drying for around 20 days.<\/span><\/p>\n<\/span>The Key Differences Between Pepperoni and Salami<\/span><\/h2>\nSalami refers to any salted, cured meat, and pepperoni is actually a specific type of salami. Salami is an umbrella term that covers delicious meats from different areas.<\/span><\/p>\nPepperoni is a specific type of salami that was first made in America and is an extremely popular pizza topping.<\/span><\/p>\nThe main difference between salami and pepperoni is pepperoni’s distinct taste and ingredients. Salami could be made from various meats, and different regions produce salami with different spices.<\/span><\/p>\nHowever, pepperoni is usually made with pork or a mixture of pork and beef. So if it’s 100% beef, it is labeled beef pepperoni. If it’s made with turkey, it’s labeled as turkey pepperoni.<\/span><\/p>\nPepperoni is spicy, slightly smoky, and has a soft, fine-grained texture.<\/span><\/p>\nPepperoni and salami are usually served differently. Pepperoni is a very popular pizza topping, and salami is often served as part of a cold charcuterie platter.<\/span><\/p>\n<\/span>Which Is Better – Pepperoni Or Salami?<\/span><\/h2>\nPepperoni is a popular pizza topping because it’s absolutely perfect on pizza. It heats well and has crispy, curly edges.<\/span><\/p>\nSalami is more versatile and often used in charcuterie boards, with wine, and as a snack. It’s also popular in Italian sandwiches and other hot and cold Italian dishes.<\/span><\/p>\n<\/span>Can You Substitute Salami for Pepperoni on Pizza?<\/span><\/h2>\nYou can substitute salami for pepperoni on your next pizza. However, salami is less spicy and less flavorful. Salami turns a different color when cooked in the oven and burns quickly. With its spicy flavor, gorgeous color, and perfectly crispy edges, Pepperoni is the preferred pizza topping.<\/span><\/p>\nIf you want to try using salami on pizza, you might want to add extra spices such as garlic or chipotle.<\/span><\/p>\n<\/span>Final Thoughts<\/span><\/h2>\nSalami and pepperoni are both delicious and distinct. Salami’s first creators would be proud that their meat made to travel well has indeed traveled well while acquiring new flavors and textures for new generations.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"Salted, cured meats have always had their place in our pockets, tables, and cravings. However, the varieties and their differences can be a little overwhelming and confusing. Salami and pepperoni…<\/p>\n","protected":false},"author":10,"featured_media":12465,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/posts\/12463"}],"collection":[{"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/comments?post=12463"}],"version-history":[{"count":2,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/posts\/12463\/revisions"}],"predecessor-version":[{"id":12466,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/posts\/12463\/revisions\/12466"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/media\/12465"}],"wp:attachment":[{"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/media?parent=12463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/categories?post=12463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/tags?post=12463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}