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Supermarket Pepperoni

We wanted our pepperoni to taste like it was sliced off of a pepperoni stick in an Italian market—even if it really came from a plastic bag.

Published Aug. 1, 2010. Appears in Cook's Country TV Season 4: St. Louis Cooking
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WinnerMargherita Italian Style Pepperoni

Tasters praised this brand for its balance of “meatiness and spice” as well as its “tangy and fresh” flavor. Some even picked up hints of “fruity licorice and peppery fennel.” The thin slices, eaten room temperature or hot, had the right amount of chew.
Sodium: 34.4mg per slicePrice at Time of Testing: $2.50 for 6-ounce package
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Tasters praised this brand for its balance of “meatiness and spice” as well as its “tangy and fresh” flavor. Some even picked up hints of “fruity licorice and peppery fennel.” The thin slices, eaten room temperature or hot, had the right amount of chew.
Sodium: 34.4mg per slicePrice at Time of Testing: $2.50 for 6-ounce package
Learn More
See Everything We Tested

What You Need to Know

You may think of it as a greasy flavor bomb atop a slice of pizza, but pepperoni dates back to ancient Rome, where it was a convenient food for soldiers on the march. It crossed time—and the Atlantic Ocean—to reach America with the Italian immigrants who arrived on these shores around 1900. Pepperoni met pizza in New York City, underwent a total transformation from artisanal to commercial, and the rest, as they say, is history; pepperoni is the most-ordered pizza topping in the United States, according to Jeremy White, editor in chief of Pizza Today magazine.

Pepperoni is made from cured and fermented pork with just a little beef and is seasoned with black pepper, sugar, anise, cayenne, paprika (the source of its orange color), and lots of salt. Twenty-one cooks and editors from America Test Kitchen tasted six national brands of sliced pepperoni, straight from the package as well as baked on cheese pizza. We sought spice, heat, meat, and chew. We knocked off points for pepperoni that was leathery or dried out. When the slices were room temperature, we could easily distinguish differences in flavor and spice, but the flavors became muted and the scores evened out when the pepperoni was baked on pizzas. Our winner tasted as though it had been “sliced off a pepperoni stick at an Italian market.” It also had the second-highest percentage of sodium, which doctors say is bad for us—but sure tastes good.

02:25

Cook's CountrySupermarket PepperoniWatch Now

Everything We Tested

Recommended

WinnerMargherita Italian Style Pepperoni

Tasters praised this brand for its balance of “meatiness and spice” as well as its “tangy and fresh” flavor. Some even picked up hints of “fruity licorice and peppery fennel.” The thin slices, eaten room temperature or hot, had the right amount of chew.
Sodium: 34.4mg per slicePrice at Time of Testing: $2.50 for 6-ounce package
Tasters praised this brand for its balance of “meatiness and spice” as well as its “tangy and fresh” flavor. Some even picked up hints of “fruity licorice and peppery fennel.” The thin slices, eaten room temperature or hot, had the right amount of chew.
Sodium: 34.4mg per slicePrice at Time of Testing: $2.50 for 6-ounce package

Boar's Head Pepperoni

“Subtle heat with just enough kick to stand out on pizza or by itself,” one taster commented. “Roasted and peppery” with a suggestion of sweetness, said another. But Boar’s Head ranked second because a few tasters found it “rubbery” and “too jerkylike” baked on pizza.
Sodium: 30.6mg per slicePrice at Time of Testing: $3.29 for 6-ounce package
“Subtle heat with just enough kick to stand out on pizza or by itself,” one taster commented. “Roasted and peppery” with a suggestion of sweetness, said another. But Boar’s Head ranked second because a few tasters found it “rubbery” and “too jerkylike” baked on pizza.
Sodium: 30.6mg per slicePrice at Time of Testing: $3.29 for 6-ounce package

Recommended with reservations

Bridgford Sliced Pepperoni

Its “porky,” “peppery,” “authentic flavor” pushed Bridgford pepperoni toward the top of our lineup. Its “off-putting fluorescent color” and “greasy sheen” sent it right back down. Tasted out of the package, the thin slices were slightly “limp” but had a pleasant “chew to each bite.” On pizza, slices “buckled and shriveled” and toughened.
Sodium: 29.4mg per slicePrice at Time of Testing: $3.69 for 6-ounce package
Its “porky,” “peppery,” “authentic flavor” pushed Bridgford pepperoni toward the top of our lineup. Its “off-putting fluorescent color” and “greasy sheen” sent it right back down. Tasted out of the package, the thin slices were slightly “limp” but had a pleasant “chew to each bite.” On pizza, slices “buckled and shriveled” and toughened.
Sodium: 29.4mg per slicePrice at Time of Testing: $3.69 for 6-ounce package

Wilson Sliced Pepperoni

In its favor, Wilson pepperoni had some heat and wasn’t “greasy like other brands.” Against it, tasters found it “spongy” and more like “sweet bologna” or “hot dogs” than pepperoni.
Sodium: 33.6mg per slicePrice at Time of Testing: $3.49 for 8-ounce package
In its favor, Wilson pepperoni had some heat and wasn’t “greasy like other brands.” Against it, tasters found it “spongy” and more like “sweet bologna” or “hot dogs” than pepperoni.
Sodium: 33.6mg per slicePrice at Time of Testing: $3.49 for 8-ounce package

Not Recommended

Hormel Pepperoni Original Sliced

“Melts in your mouth” is fine for M&Ms, but think twice when you hear it said about pepperoni. This brand “disintegrates,” tasters complained, and, just as bad, had a “greasy and fatty texture.” However, tasters liked its subtle, slow, and pleasing heat.
Sodium: 35mg per slicePrice at Time of Testing: $3.29 for 8-ounce package
“Melts in your mouth” is fine for M&Ms, but think twice when you hear it said about pepperoni. This brand “disintegrates,” tasters complained, and, just as bad, had a “greasy and fatty texture.” However, tasters liked its subtle, slow, and pleasing heat.
Sodium: 35mg per slicePrice at Time of Testing: $3.29 for 8-ounce package

Carando Sliced Pepperoni

Sampled plain, Carando tasted “mild” and “fake” with a “plastic, leathery texture.” One taster went so far as to label it “toy pepperoni.” When it was baked on pizza, its flavor was bland, but on the bright side, it turned “crispy” and produced little grease.
Sodium: 30.6mg per slicePrice at Time of Testing: $3 for 8-ounce package
Sampled plain, Carando tasted “mild” and “fake” with a “plastic, leathery texture.” One taster went so far as to label it “toy pepperoni.” When it was baked on pizza, its flavor was bland, but on the bright side, it turned “crispy” and produced little grease.
Sodium: 30.6mg per slicePrice at Time of Testing: $3 for 8-ounce package

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

Reviews You Can Trust

The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing. Have a question or suggestion? Send us an email at atkreviews@americastestkitchen.com. We appreciate your feedback!

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