Beef Pepperoni - fully cooked

You have selected Beef 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

€ 4.76/kg*
*total recipe cost based on a beef price of € 6.00/kg
download recipe to adjust meat prices
Basic information
80% Beef Forequarter

20% Beef Fat
15% added water

Cooked Beef Pepperoni PRE

Standard

€ 3.83/kg*
*total recipe cost based on a beef price of € 5.00/kg
download recipe to adjust meat prices
Basic information
40% Beef Forequarter
40% Beef Trimmings
20% Beef Fat
25% added water
AGAGEL® 220 for texture & yield
Cooked Beef Pepperoni STD

Economy

€ 3.00/kg*
*total recipe cost based on a beef price of € 4.00/kg
download recipe to adjust meat prices
Basic information

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

Raw Materials Required:

  • Beef
    • 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 Beef Pepperoni - fully cooked