Pork Pepperoni - fully cooked

You have selected Pork Pepperoni - fully cooked. Pepperoni is an American variety of salami, mainly used for pizza topping. It is usually around 45 mm in diameter, slightly smoky and of bright red colour.

Choosing the right casing is a key element of Pepperoni production – check our casing recommendation below.

We offer recipes in different qualities, PREMIUM, STANDARD, and ECONOMY. Use the Basic Information part for a quick view on the basics of each recipe, and to compare with one another.

Now, please choose your preferred quality:


Premium

€ 2.15/kg*
*total recipe cost based on a pork price of € 2.30/kg
download recipe to adjust meat prices
Basic information
80% Pork Forequarter

20% Pork Fat
15% added water

Cooked Pork Pepperoni PRE

Standard

€ 1.91/kg*
*total recipe cost based on a pork price of € 2.10/kg
download recipe to adjust meat prices
Basic information
40% Pork Forequarter
40% Pork Trimmings
20% Pork Fat
25% added water
AGAGEL® 220 for texture & yield
Cooked Pork Pepperoni STD

Economy

€ 1.57/kg*
*total recipe cost based on a pork price of € 1.90/kg
download recipe to adjust meat prices
Basic information

80% Pork Trimmings
20% Pork Fat
35% added water
AGAGEL® 400 for texture & yield
Cooked Pork Pepperoni ECO

Raw Materials Required:

  • Pork
    • Forequarter - for Premium Recipe
    • Trimmings - for Economy Recipe
    • Both - for Standard Recipe
    • Fat

We recommend a starting meat temperature of -6 °C

  • Water / Flaked Ice

Machines Required:

  • Meat Mincer
  • Bowl-Cutter (reverse gear)
    alternatively, you may use a Tumbler, Mixer or Paddle Mixer
  • Sausage Filler
  • Sausage Clipper
  • Cooking/Smoking Chamber
  • Cooling Facility

Click here to view our sundries and machine programme

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Casings and Sundries recommended for Pork Pepperoni - fully cooked