Natural Uncured Pepperoni

Natural uncured pepperoni is a type of salami made from pork and beef, seasoned with spices like paprika and garlic, and cured using natural sources of nitrates and nitrites, such as celery powder. Unlike traditional pepperoni, it does not use synthetic curing agents. It is typically dried and fermented, giving it a characteristic firm texture and smoky, spicy flavor.

Manufacturers use natural uncured pepperoni primarily as a flavorful topping for pizzas and other baked goods. Its savory, slightly spicy taste adds depth and richness to a variety of dishes, including appetizers, sandwiches, and pasta meals. It is often chosen by consumers seeking products with fewer artificial ingredients.

Natural uncured pepperoni is generally recognized as safe (GRAS) by the FDA for its intended use as a food ingredient. Like other cured meats, it contains sodium and, depending on the curing method, naturally occurring nitrates/nitrites. Some research suggests a link between high consumption of processed meats and certain health risks, though evidence is mixed and often pertains to high intake levels. JECFA and EFSA have evaluated compounds used in meat curing, but they did not set specific numeric limits for natural uncured pepperoni itself.