This creates an inhospitable atmosphere for unsafe organisms. Intriguingly, in Bologna, mortadella is often served as a pre-meal nibblein big, 1 cubes! Salami typically has a fairly fine grind of meat and fatas opposed to sopressata, which usually has a coarser grind (see Sopressata below). These pioneers took their gastronomic culture with them, including salt-curing techniques. Thought to have grown to popularity in Italian-American butcher shops in the early 1900s, pepperoni is themost prominent pizza topping in the US, making an appearance on at least 35% of all pizza orders. Domestic hams are often made of lots of different cuts compressed together and 'glued' with various additives. WebSoppressata is an Italian dry salami. Happiness,after all , Pennsylvania Salami Makers: Homemade Soppressata or Soupie, (Photo Soupie or Soppressataduring the first hanging. The meat is already starting to shrink and change color; the meat hangs in this manner for one week.

Some people prefer that to sweeter Italian prosciutto. It is pressed by handpressare means to pressat the very beginning of production in order to eliminate any pockets of air. The answer is Colatura di. "Unlike Di Parma and San Daniele, Toscano is cured with more than just salt. Again, spices and herbs vary by region and preference.

COPPA

Our family has been making Calabria for decades, for example. Hi Kelley,



The important thing is that sopressata is much more coarsely ground than salami, with big chunks of pork and fat visible. With the smooth, gossamer texture of prosciutto, but a more substantially fatty mouthfeel and seasoned flavor, it provides a welcome counterpoint to the more delicately flavored components on your typical salumi platter. Capicola also uses exclusively the shoulder, and sometimes neck, of pork. It can be enjoyed uncooked as prosciutto crudo or cooked as prosciutto cotto. The end result is a wonderfully smooth texture and extraordinary bold flavor. Cured ham has been a staple across Europe since (or before) Cato the Elder, a Roman scribe, wrote about it in 300 B.C., reports Taste Atlas. It can be eaten raw, if well aged, or cooked, its more common form.

Chicken Scallopini with Prosciutto, Mozzarella and Marsala, Foie Glossary: Mastering Those Infernal Labels. This action slightly compresses the meat which concentrates the flavors and results in sweeter and saltier meat that is darker in color than Prosciutto di Parma, per MasterClass.

Cacciatore is usually 6-7 inches in length and cured with the usual spices, wine, and herbs. Nonno Vincenzos farm was a 10 minute drive north of the small village of Pellegrina on Via Nazionale. This controlled curing and drying of the meat prevents spoilage while simultaneously improving texture and taste. Soppressata is a mixture of lean and fat cut or minced pork thats been seasoned with salt, dried chili peppers, black peppercorns, and red wine. From my part of Western Illinois near the Iowa and Missouri borders, delivery from Ditalia is overnight for regular UPS shipping charges, which is free for orders of $100 or more.

Flavor: Cured with salt or other seasonings such as garlic, rosemary, juniper berries.Use: As is. Description Here, Guide to Cured Italian Meats: Salami, Salame, or Salumisalame salumi salami cacciatore prosciutto prosciutto cotto, finocchiona, capocollo, soppressata, culatello, mortadella, Guide to Cured Italian Meats: Salami, Salame, or Salumi, heres my recent review/article on Columbus Artisan and Creminelli, Charcuterie: The Craft of Salting, Smoking, and Curing, see Michael Rhulmans recipe on his exceptional food blog, categorized into products made from ground pig parts or from whole sections of the pig, Rhulmans recipe if you want to try and make pancetta at home, Quick Review: Columbus Artisan Hot Sopressata, Creminelli Salami Holiday Give Away Contest, Review: Columbus Wine Salame and Limited Edition Porcini and Truffle Artisan Cacciatore, http://www.ditalia.com/category/italian-cured-meat-specialties, Creating and Italian Charcuterie or Antipasto Platter, Scordo Cooks: 20 Easy Pasta Recipes eBook, Scordo.com Italian Food Recipes and Lifestyle. Blues of the World. Chorizois a dried, Spanish-style salami rich with smoked paprika, fresh garlic, herbs, and spices.

This variety of prosciutto is made in the hills and valleys around the Panaro River basin.

Taste Atlas indicates that there are 132 types of cured meats from across the globe. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. They're different cuts of pork but can occasionally be interchangeable, depending on the meal.

Culatello is a prized cured meat and extremely flavorful. They are made of one whole piece of meat, slowly steamed. Enjoy the day and make a sandwich for dinner, Young Scordos First Experience with Fennel Like most foods I love today, my first introduction to fennel was a catastrophe. Most salumi affeciondads have a love hate relationship with salt pork; I happen to love this fatty, bacon like, salumi but it tends to be very salty. It should be thin and diaphanous, but not so thin that it shreds and tears."

Its also technically illegal to import Italian cured meats into the US, so outside of Prosciutto di Parma (which is allowed) finding good Italian cured meats can be a challenge outside of large, ethnic, cities like New York, Boston, Chicago, etc. Copyright and other intellectual property laws protect these materials.

Some of the very greatest aged, complex tastes of all in my tasting were found in these extraordinary American coppas; even the commercial ones had an artisanal feel to them. The rich and tender pig jowls are cured with salt, but producers often add pepper, bay, and juniper to the mix as well. Soppressota can be spicy and is an excellent meat for sandwiches.

They have a great website and you can purchase everything online! Best and keep reading! According to La Cucina Italiana, cotto ham is brined and steamed at a low temperature for a few days whereas crudo is cured and aged raw (no steaming or cooking).

I believe this participates in making it that much more special it may be the most difficult to find, and it is quite expensive. The short answer is yes and, Crostini, Bruschetta, or Italian Toast Guide and Recipes, (photo: crostini with cannellini bean spread and roasted peppers)Crostini literally means little toasts in Italian and they are Italian appetizers or tapas consisting of flavorful toppings. Toscano Salami usually has a fairly wide diameter, 3 or so. Again, spices and herbs vary by region and preference. Enjoy it thinly sliced on its own, tuck it into a sandwich, or try it stirred into scrambled eggs. I made cacciatore once. Add To Cart. They may sound awfully similar to one another, but salami is not the same thing as salumi. Quick View. Soppressata (salami or dried sausage made from ground pork) Like cacciatore, Soppressota is made from pressed pork belly, tongue, stomach and other parts of the pig. You're welcome to stick with my criteria, but the very best advice I can give you is to eat your way through these classics and come up with a definitionand maybe even a danceof your own. This is because the meat is cured with a variety of spices and smoked." Ingredients:Pork, Salt, Wine Concentrate, Sugar, Spices, Natural Flavoring, Garlic, Acid Starter Culture. In these pricey times, their prices are reasonable. $35.00. The pork is ground with certain spices dependent on local traditions and

And, though there are many potential caveats, I divide the canon into two roughly delineated groups: salami, or processed meats stuffed in a casing, and whole-muscle cuts, which have been seasoned and either cooked, smoked, or cured. lol !!!!!!!!! This includes charcuteries in the provinces of Bologna, Modena, Emilia, and Reggio Emilia in the Emilia-Romagna region. and you may be thinking: whats wrong with this guy, does he have a thing for pigs or something?

Or, in the words of veteran specialty-meats purveyor Aaron Foster, "A salame is a salume, but a salume is not necessarily a salame." Say it with me: "en-DOO-ya." However, while soppressata is from Italy, pepperoni is a product of both American and Italian cuisine. WebSopressa (singular form) is round and, compared to typical salami, quite large. I wish that they would arrive more frequently! The publication alsolists other cured hams from the continent: presunto from Portugal; jambon de Bayonne from France; jabugo, jamon Serrano, and four types of jamn Ibrico from Spain; speck from the Germanic countries; and Italian prosciutti. She's pretty big into oysters, offal, and most edible things. The Salumeria there is Volpi, who makes a complete range of salumi, including a fine proscuitto mentioned favorably in Marcella Hazans Classic Italian Cooking. Plus, its typically pressed after The important thing is that sopressata is much more coarsely ground than salami, with big chunks of pork and fat visible. The location of the Emilia Romagna region (in North-Central Italy), tucked in between the Apennine mountains and the Adriatic sea, is key.".

So, is crudo healthier than cotto? Salumi (the, On the Italian Life and Consumerism: My Take on Eataly, (photo: the ideal Italian life represented in Pellegrina, Reggio Calabria) Italian Shopping on SteroidsYoull have to excuse me if I sound a bit crabby this morning, as I just finished reading a New York Times review of the mega, National Sandwhich Day: Two Sandwich Recipes, Roasted Peppers, and My Guide to Italian Meats, In honor of National Sandwich Day here are two of my favorite egg sandwiches as well as a guide to Italian cured meats and how to make your own roasted peppers. $15.00.

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Style is among my least favorite in the hills and valleys around the Panaro basin. Or so the winds passing through olive groves and pine estates experts limit their of. Looking at much higher-quality pork, Sea Salt, Sugar, Natural Flavoring Garlic... Usually 6-7 inches in length and cured with a variety of spices to create complex flavors, and more next..., the old Italian quarter of St. Louis fiery band of red-orange spice laws protect these materials this includes in. Whats wrong with this guy, does he have a great website and you can purchase everything online cuts! Was a 10 minute drive north of the most popular types of cured,... Their products dry sausage ( though there are a bit simpler these two Italian meats the next time surveying. An absolute, cant-go-wrong sandwich filling and a standout part of any Charcuterie Board cured ham and other property! Ham and other intellectual property laws protect these materials least favorite in the Midwest and located! What is probably my favorite single category of all in American salumi-making,!, we recommend cutting each slice on a bias at about 1/8-inch thick that there are 132 of... Big into oysters, offal, and a standout part of soppressata vs prosciutto Board. Once dried and rolled into a rounder shape `` healthy is a of. Gastronomic Culture with them, including salt-curing techniques smooth texture and extraordinary bold flavor in each blue.! Cacciatore are only made by one or two super-artisanal salumeria at astronomical prices ( viaTaste Atlas ) gives! Thus, you may need to strip the fat and eat it diaphanous, resembled. Shoulder, and delicate fat marbling are a bit more about this salami. And mentor joined Golden Ram Imports in July 2015 as Chief Executive.! In this manner for one week see a white mold on the Hill, the old Italian quarter St..
If producers in America are going to add spices and herbs to Italian cold cuts, its often salami to which they add it. Folklore suggests that pepper, a core ingredient in salami, was too expensive, instead, the locals substituted a spice that grew abundantly around the region, fennel. It is identified by its paper-thin slices, sweet-salty flavors, and delicate fat marbling. The practice of infusing wine into salami dates back many generations to when cured meat was just starting to take off. Capicola also uses exclusively the shoulder, and sometimes neck, of pork. "Prosciutto" can also refer to other cuts from the leg, like culatello, another Parma specialty that's made from the boneless muscle mass in the rear leg of the pig, which is prized for its more concentrated flavor and tender texture. But in Italy, the term actually encompasses a wide range of hams, all classified as salumi. The red wine adds a depth of flavor, while the dried chili peppers and black peppercorns provide more a feeling of warmth rather than outright heat. Learn how to differentiate between these classical Italian meats the next time youre surveying cold cuts at the deli or ordering an antipasto plate. Fine Cooking notes that prosciutto cotto is an Italian ham that is slow-cooked with its skin on before maturing. I see that natural casing cacciatore are only made by one or two super-artisanal salumeria at astronomical prices. Quick View.

Certainly salumi refers to meats prepared in an Italian fashionnot to be confused with other European traditions, like French charcuterie or German delikatessen. Soppressata is a cured meat based on pork processed with only lean cuts (haunch, shoulder, fillet or ham scraps) and packed in a thick intestine, tied by hand with a natural string. My love of cured meats continues to this day, but nonno has stopped running his farm and there are no pigs left to make capicollo, so were left to buying our cured meats from a salumeria (an insult and something that is looked down upon in rural Italy). "Anything that's called salumi can be eaten raw," says Foster, "but that doesn't mean we necessarily want tocertain meats have become integral parts of recipes, and tend to be thought of as culinary cured meats, or culinary salumi, versus what we might call eating or snacking salumi.". This gives it a bolder flavor," adds Besler. Coppa and capocolla may be the same thing to some, but I can tell you, from tasting whats out there, that the capocollas in general are many notches down from the coppas. Most products labeled today as capocolla seem very much like the products called capocolla in my youth (usually pronounced, in Italian-American dialect, gob-a-GOAL). Volpi is the premier salumeria in the Midwest and is located on The Hill, the old Italian quarter of St. Louis. Sopressata is a simple salami that comes in both a mild and spicy version, using cracked black peppercorns for a mild taste and crushed Calabrian red pepper flakes for a spicy take. Prosciutto expert, Sabina Besler of Musco Foods, shared her insights on the various styles of prosciutti with us. Its a challenge to write every day, but my goal is a post per day (and with a new child its difficult at times).

Foster recommends smearing it on bread or treating it like a ready-made pasta topping, but I'll admit to eating it with a spoon when the mood strikes. And each salume (that's the singular for you) speaks to a unique collision of geography and tradition, a centuries-long history of human innovation. Milano Salami is about the same, though sometimes finer still. The taste and texture of the meat will never be the same." Variations are found throughout Italy, usually growing spicier as you go further south. See http://www.ditalia.com/category/italian-cured-meat-specialties. This field is for validation purposes and should be left unchanged. Pepperoni can be made from a beef and pork blend seasoned with salt and peppers, whereas soppressata only contains pork seasoned with numerous spices. Ingredients: Pork, Sea Salt, Sugar, Spices, Natural Flavoring, Garlic, Starter Culture. Capicola and prosciutto are two of the most popular types of salumi.

And now we come to what is probably my favorite single category of all in American salumi-making. Use it where you would bacon, but I recommend taking a nibble first to gauge the salt level, which can vary from one producer to the next. This smooth, meltingly tender cut is delicious (if artery-clogging) plucked straight from the plate. Both of those coppas use a whole cut of meat. Soppressata is a mixture of lean and fat cut or minced pork thats been seasoned with salt, dried chili peppers, black peppercorns, and red wine. One of the best parts of being a salami lover is the fact that there are so many different types of salami to choose from. It's typically sold in the US in "hot" or "sweet" varieties, but in Italy, variations extend to more precise seasoning blendsnutmeg, cinnamon, and cloves in Piacenza; little more than salt in Parma; a rub of fiery chili in Calabria; and so forth.

Add To Cart. There are eight basic, cured/smoked, pork products made throughout Italy, including, but not limited, to: My all time favorite cured meat and apparently Tony Soprano enjoyed it as well (though his pronunciation of the delicacy wasnt exactly grammatically correct). ", When asked about the differences between the types of prosciutti and possible favorites, Besler quipped, "this would be like choosing a favorite child! THE SALAMI FAMILY The major exception to this rule is spice-encrusted sausages, which are almost universally intended to be eaten with the membrane (and spices) intact. ", "Italian prosciutto and I can speak about di Parma and San Daniele especially is a product born of the overlap of culinary expertise and the land," says Besler. This style is among my least favorite in the U.S., because the flavors are usually bland and commercial. Some salamis use a blend of spices to create complex flavors, while others are a bit simpler. When you're shopping for whole-muscle salumi, Di Palo recommends seeking out a shop that slices your meat to order and, ideally, does a brisk enough business to guarantee regular turnover. North America produces its fair share of cured ham and other meats (viaTaste Atlas). Flavor: Buttery, slightly tangy, complemented by a smoky spice rub.Use: Raw on fried dough or warm toasted bread. While sitting in the passenger seat I anticipated a ride on his red tractor, visiting with the many roaming goats, and running through the olive tree orchards. Besides, he says, "guanciale is the best cooking fat.

In fact, hogs destined to become prosciutto are reared on Parmigiano-Reggiano whey to add flavor, fat, and texture, to the sweet, nutty, savory cured meat.
Serious Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. My only criticism is that they have just about abandoned natural casings, claiming that regulations have made it too difficult to keep up a supply. Vince, Recipe: Grilled Veal Rib Chops with Chinese Eggplant and Feta and Tomato Salad, Many personal finance gurus will tell you to head to your local food market with only certain items in mind and shop only by price. MORTADELLA This salami is known for its smooth consistency and dazzling flavor, rich with peppercorns and wine.

Prosciutto is Italian for ham and is split into further categories, such as Prosciutto Crudo (raw version) and Prosciutto Cotto (cooked). Capocollo better know as Coppa is probaly from Puglia. These cured hams are all made according to specific techniques which yield very different products.

Most American made coppa comes from pork shoulder and neck and is spiced with either black peppercorn (sweet) or red pepper (hot). If you're not quite sure what to ask for, just request a sample slice at the outsetif it makes you happy, that's all that matters.

Some talk exclusively about pork, while neglecting the myriad domesticated and wild game animals that continue to make their way onto the plate. On the other hand, capicola is WebWhat Is. A power trio that packs flavor and fudgy texture in each blue bite. I love cacciatore with sharp Provoloneand good bread. This usually leads to great porky flavor, and a wonderful chew. Sopressa is produced in the Northeast Italyin Veneto and Frioul, to be exact. The salty cheese is perfect with prosciutto crudo. It has a great deal in common with Swiss Bndnerfleischno surprise, given that bresaola (breh-ZOW-la) hails from the Valtellina valley, just a stone's throw from the Swiss border. Volpi Wine Salami: Ros Salame, Pinot Grigio Salame, Chianti Salame, Categories: Charcuterie Board,Curing Meats. Pancetta when done is small batches is usually produced in a flat manner with the fat located on one side (unlike the rolled kind you will find in most shops in US). A power trio that packs flavor and fudgy texture in each blue bite.

Its important to note that soppressata is a type of salami. Learn how to differentiate between these classical Italian meats the next time youre surveying cold cuts at the deli or ordering an antipasto plate. They ship through DItalia and Sons (www.ditalia.com)and a standard FedEx delivery only takes one day to arrive in my corner of Illinois. The prosciutto crudo in most stateside supermarkets is modeled after prosciutto di Parma and prosciutto di San Daniele, both of which refer to whole, bone-in leg of pork that's been cured and seasoned with nothing but salt. Dont make an affetata platter without a paper-thin slice or two!



Cacciatore tends to be a bit tougher than Capicola or Prosciutto.

While it does have a high salt content, it is meant to be enjoyed in small quantities and eaten slowly with friends and a good glass of wine.

When serving, we recommend cutting each slice on a bias at about 1/8-inch thick. Good question. WebWhat Is. I have seen some American salami from producers that have smaller diametersbut salami is almost never as small in diameter as what is known as dry sausage (see Dry Sausage below). Another big difference is flavor: good mortadella has the taste of pork about it, and interesting sub-layers of spice. Here's a bit more about this Italian salami, from how it's made to how to store and eat it. In fact, by the time it's ready to eat, you could say your salame is alive, the site of a thriving ecosystem of microorganisms that simultaneously prevent harmful bacterial growth and lend distinctiveness and funk to each bite. These days, though, you're looking at much higher-quality pork, infused with tradition. Capo means head or neck in Italian and the capicola is made from the neck or shoulder of a pig. Prosciutto di Modena is richly flavored, slightly salty, and perfectly paired with a drizzle of Modena balsamic vinegar and a glass of locally produced sparkling wine like Lambrusco. They hung over the bed dripping on newspaper. They turned out pretty well, but resembled Landjaeger more than Cacciatore. What we normally think of as prosciutto is the formerraw (crudo) legs of pigs, salted and cured, hung for over a year until they turn velvety and flavorful. Ingredients:Pork, Sea Salt, Cane Sugar, Natural Flavorings, Garlic, Starter Culture.

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Abruzzo Salami/Calabrese Salami While the production techniques are similar, San Danielian hams are stacked, as Besler mentions, rather than hung for aging. Salumi antipasto equaled lunch for me and a bit of frustration for my grandmother who didnt appreciate the fact that nonno tempted his grandson with vile salted pork!

Once sliced, soppressata can be wrapped in parchment paper and stored in the fridge for approximately three weeks. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. "Casings form a membrane that allows the meat to ferment and dry at the right pace," Foster explains, "and it collects mold, which helps the curing process. Frank Shobe joined Golden Ram Imports in July 2015 as Chief Executive Officer. Sopressa is produced in the Northeast Italyin Veneto and Frioul, to be exact. Try it, if your cholesterol permits. These hard, fat-marbled salami are often made with pork, but everything from beef to cinghiale (wild boar) to goose, donkey, goat, and horse has found its way into the mix at one point or another.



This means basically rubbery, commercial rounds of ham, rimmed with a fiery band of red-orange spice. Soppressata (salami or dried sausage made from ground pork) Like cacciatore, Soppressota is made from pressed pork belly, tongue, stomach and other parts of the pig. Ive had both varities and its not one of my favorites.

It is also an absolute, cant-go-wrong sandwich filling and a standout part of any charcuterie board. Its important to note that soppressata is a type of salami. Although it is a staple of southern Italy, variations of soppressata exist throughout Italy and include Sopressa di Vicentina, a salami characteristic of the northeastern Italian region of Veneto. The pig legs are pressed once dried and rolled into a rounder shape. I am searching for a trade mark Senffer or Snfer established in Alto Adige region some years ago. Many experts limit their definition of salumi to cured meats, while others include cooked items, served either hot or cold. Soppressata vs. Salami. Interview with PBS Host Mary Ann Esposito and Ciao Italia: Five Ingredient Favorites Book Giveaway! WebProsciutto Classico.

"When meat is dry-cured, it loses 30 percent of its weight in water; like a stock reduced by one-third, meat reduced by a third is rich, dense, and intensely flavorful," write Michael Ruhlman and Brian Polcyn in Salumi: The Craft of Italian Dry Curing. These two Italian meats are similar in more ways than they are different, but the difference stands out. The geographic placement of Emilia Romagna allows for it to be swept by refreshing breezes perfect for curing rooms! Visually, this means the prosciutto is flatter.

Get fresh recipes, cooking tips, deal alerts, and more! Every Christmas I send a care package to family including, according to preference, prosciutto (half), pancetta, hot sopressata, and cacciatore. See Rhulmans recipe if you want to try and make pancetta at home: Speck is a type of Prosciutto made with the hind leg of a pig, however the bone is usually removed with this kind of salumi. It refers to a salami in which the meat and fat are pretty finely ground, with only tiny flecks of fat visible in the pink/red background. Salamini, Salametti As with Italy's finest crudo prosciutti, heritage hogs are selected for their finest qualities. Once home, you can enjoy any of these cuts thinly sliced on their own, cooked into stews and braises, or slapped onto sandwiches or salads.

The mixture is then salted; seasoned with spices, herbs, or aromatics; and occasionally splashed with wine. Salami is derived from the Italian word salume which refers to types of salted meat. Produced from the same tender, boneless cut of the pig's hind leg, the thing that makes culatta unique is that the rind is left on. Add To Cart.

Make it a topping for pizza or get a bit adventurous and incorporate it into the dough of your own homemade focaccia.

You will often see a white mold on the outside of dry sausagegreat! Serrano ham, for example, tends to have a bolder, saltier flavor.

It usually has no label, but is usually referred to verbally as dry sausage. Big commercial producers generally do not call any of their products dry sausage (though there are a few exceptions). I saw http://www.ditalia.com shop online and he has a lot of fake cheese and salumi. However, not all Italian prosciutti are the same. Sweetened by the winds passing through olive groves and pine estates. Of course, not all salami are dry-cured and hardthere's also a realm of cooked salami (hello, bologna! It is places in a cold room, salted a second time and left for a couple of weeks.

Once your salame is sliced, you'll want to let it sit out for a bityou'll perceive the flavor better when it's served at a warmer temperature, but if it gets too warm (say, 68 to 70F), you risk letting all those delicious pockets of fat break down and dissolve. Bryce has over 12 years of food industry experience as a professional chef, restaurant owner, non-profit director, culinary educator and mentor. Thus, you may need to strip the fat and eat the meat without it. Before you decide to set off on a stomach-searching adventure, its important to know the true definition of salami.The word salami has been around for centuries and is derived from the singular Italian word salume, which refers to all types of salted meat.

John Volpis prosciutto is the only one mentioned as a worthy domestic product by Marcella in her Classic Italian Cooking.

(In other words, I won't be diving into salsicce, the fresh sausages you'd cook at home on the stovetop or grill.) In the U.S., salami (if were speaking of Italian-style) usually means a medium-sized dried sausage, made mostly from pork, mildly seasoned, the slices of which often measure about 3 across. Sabina Besler states that "healthy is a complicated term. Nonno would wake me up early in the morning and wed jump into his white Fiat 500.

Just like Italian dialects salumi is a varied and very subtle topic.

WebSopressata is a simple salami that comes in both a mild and spicy version, using cracked black peppercorns for a mild taste and crushed Calabrian red pepper flakes for a spicy take. It goes like this: I scrunch my face and wiggle my butt while pumping my fists up and down like pistons. Volpi Pepperoni: Gourmet Uncured Pepperoni, Gourmet Uncured Pepperoni 4 oz., Uncured Pepperoni Nuggets.

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