Pepperoni labeled as “uncured” doesn’t endure a standard curing course of involving artificial nitrates or nitrites. As an alternative, it makes use of naturally occurring nitrates present in components like celery powder or sea salt to attain preservation and attribute taste. These pure sources convert to nitrites in the course of the curing course of, performing the identical operate as their artificial counterparts inhibiting bacterial progress and contributing to the meat’s coloration and style. For instance, a pepperoni stick labeled “uncured” would possibly checklist celery powder as an ingredient, signifying its position within the curing course of.
The attraction of this type of pepperoni lies in shopper choice for merchandise perceived as extra pure or free from synthetic components. Traditionally, curing meats relied solely on pure sources of nitrates. The resurgence of this technique aligns with a broader pattern towards cleaner meals labels and a want for much less processed meals. Whereas the useful distinction between artificial and pure nitrate sources could also be minimal, the notion of well being advantages and decreased chemical publicity drives the recognition of “uncured” pepperoni.
