Pepperoni, beef and pork, sliced
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
Pepperoni is a cured, smoked sausage made from a blend of beef and pork, seasoned with paprika, chili peppers, and garlic. It has a deep red color, a slightly greasy texture, and a bold, spicy, and savory flavor profile. While the provided nutritional data is zeroed out, real pepperoni is a calorie-dense food, rich in protein and fat, and is a staple of American-style pizza.
💚 Why it's loved
People love pepperoni for its addictive combination of spicy, salty, and smoky flavors, which crisps up beautifully when heated. It is a cultural icon, especially in American cuisine, where it is the most popular pizza topping and a go-to for quick, savory snacks.
⚠️ Watch-outs & how to enjoy it better
Pepperoni is very high in sodium and saturated fat, which can be a concern for heart health and blood pressure. To counteract this, practice strict portion control, pair it with fiber-rich vegetables like bell peppers or a side salad, and choose lower-sodium varieties when available.
Key benefits
- High in protein for muscle maintenance
- Rich in iron and B vitamins from red meat
- Provides quick energy from its fat content
- Adds intense flavor to dishes with minimal quantity
- Long shelf life due to curing and smoking
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'pepperoni' is an Italian-American invention; in Italy, 'peperoni' (with one 'p') refers to bell peppers, not the spicy sausage.
Full nutrition (USDA data · scales with serving)
| Water | 30.3 g |
| Ash | 5.2 g |
| Sucrose | 0.00 g |
| Glucose | 0.29 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Riboflavin | 0.34 mg |
| Vitamin B-6 | 0.23 mg |
| Choline, total | 65.5 mg |
| Vitamin B-12 | 0.49 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 15.8 g |
| SFA 4:0 | 0.00 g |
| SFA 5:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 7:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 9:0 | 0.00 g |
| SFA 10:0 | 0.03 g |
| SFA 11:0 | 0.00 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.79 g |
| SFA 15:0 | 0.08 g |
| SFA 16:0 | 9.5 g |
| SFA 17:0 | 0.24 g |
| SFA 18:0 | 5.1 g |
| SFA 20:0 | 0.06 g |
| SFA 21:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 23:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 18.0 g |
| MUFA 12:1 | 0.00 g |
| MUFA 14:1 | 0.11 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 1.1 g |
| MUFA 17:1 | 0.17 g |
| MUFA 18:1 | 16.4 g |
| MUFA 20:1 | 0.26 g |
| MUFA 22:1 c | 0.02 g |
| MUFA 22:1 n-9 | 0.02 g |
| MUFA 22:1 n-11 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 4.6 g |
| PUFA 18:2 | 4.0 g |
| PUFA 18:2 c | 4.1 g |
| PUFA 18:2 CLAs | 0.10 g |
| PUFA 18:3 | 0.21 g |
| PUFA 18:3 c | 0.22 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 c | 0.16 g |
| PUFA 20:3 c | 0.06 g |
| PUFA 20:3 n-3 | 0.02 g |
| PUFA 20:3 n-6 | 0.04 g |
| PUFA 20:3 n-9 | 0.00 g |
| PUFA 22:3 | 0.00 g |
| PUFA 20:4 | 0.12 g |
| PUFA 20:5c | 0.00 g |
| PUFA 22:2 | 0.00 g |
| PUFA 22:5 c | 0.02 g |
| PUFA 22:4 | 0.04 g |
| PUFA 22:6 c | 0.01 g |
| Fatty acids, total trans | 0.83 g |
| Fatty acids, total trans-monoenoic | 0.75 g |
| TFA 14:1 t | 0.01 g |
| TFA 16:1 t | 0.04 g |
| TFA 18:1 t | 0.70 g |
| TFA 20:1 t | 0.00 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t | 0.08 g |
| TFA 18:3 t | 0.00 g |
Amino acid profile (per 100g)
Estimated from LITTLE CAESARS 14" Pepperoni Pizza, Large Deep Dish Crust — USDA does not publish this profile for Pepperoni.
| Tryptophan | 0.11 g |
| Threonine | 0.37 g |
| Isoleucine | 0.52 g |
| Leucine | 1.1 g |
| Lysine | 0.80 g |
| Methionine | 0.28 g |
| Cystine | 0.46 g |
| Phenylalanine | 0.66 g |
| Tyrosine | 0.46 g |
| Valine | 0.64 g |
| Arginine | 0.52 g |
| Histidine | 0.34 g |
| Alanine | 0.40 g |
| Aspartic acid | 0.84 g |
| Glutamic acid | 3.7 g |
| Glycine | 0.38 g |
| Proline | 1.0 g |
| Serine | 0.75 g |
FAQ
Is pepperoni made from pork only?
No, traditional American pepperoni is typically a blend of beef and pork, though some versions are made with only pork, only beef, or even turkey.
Why does pepperoni curl up when cooked?
The 'cupping' effect happens because the casing shrinks faster than the meat when heated, creating a crispy, grease-filled cup that many people love.
Is pepperoni gluten-free?
Many pepperoni products are gluten-free, but always check the label, as some brands may use fillers or seasonings that contain gluten.