Pepperoni for pizza

Our pizza pepperoni is a very mild Italian-style charcuterie, sliced and ready to top. Gluten-free and with no added nitrates — cured with celery culture rather than synthetic nitrite. Made with natural pork from our family farm in Huntingdon, Québec. A pack of roughly 105 to 135 g, enough for two good homemade pizzas.

Is Pepperoni Pork? What Is Pepperoni Made From?

Ours is pork — not beef, and not the pork-and-beef blend pepperoni is often made from. Nothing else of substance either: pork, spices, celery culture, vinegar, sea salt and dextrose — six ingredients and no synthetic preservative. It is a dry Italian-style sausage, thinly sliced: more seasoned than a Genoa salami, but deliberately mild, without the heat that makes children push it aside.

Natural Québec Pork

Our pigs are raised with no hormones and no antibiotics on our family farm in Huntingdon, where we have farmed since 2005. That is why the ingredient list fits on one line: meat with flavour of its own does not need rescuing with additives.

Taste & Nutrition

Mild, lightly smoked, with the pepper behind the flavour rather than in front of it. Gluten-free. No added nitrates. May contain traces of mustard. Like all charcuterie it is a salty food: a topping, not a meal.

How to Cook Pepperoni on a Pizza

Lay the slices straight onto the sauce and cheese — no pre-cooking. In a very hot oven, 230 to 260 °C (450 to 500 °F), the edges curl into little cups and the fat melts into the cheese, which is exactly what you want. For crisp slices, put them on top of the cheese; to keep them tender, tuck them underneath.

Serving & Pairing

Beyond pizza: in a focaccia, on a charcuterie board with a firm cheese, in a pressed sandwich, or sliced into a simmering tomato sauce, where the rendered fat seasons the whole pot.

Homemade Pepperoni Pizza Recipe

Roll the dough and let it rest 10 minutes. Heat the oven as high as it goes (230–260 °C) with the tray or stone already inside — the hot surface makes the crust, not the dough. Spread a thin layer of tomato sauce, scatter grated mozzarella, then lay the pepperoni without overlapping. Bake 8 to 12 minutes, until the cheese bubbles and the pepperoni edges brown. Rest two minutes before slicing.

Pepperoni Price & Ordering

• Price: $3.88 per pack
• Format: approx. 105 to 135 g, sliced
• Product number: 1374979
• Ingredients: pork, spices, celery culture, vinegar, sea salt, dextrose
• Gluten-free · no added nitrates
• Allergens: may contain traces of mustard
• Where to buy: home delivery across Quebec and Montreal in refrigerated trucks, free shipping over $225. Farm pickup at 62 rue York, Huntingdon — usually ready in 24 hours.