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Meet/meat our exciting, complex pepperoni made with British ex-dairy beef. Unlike anything you've tried, you will be back for a second taste.
As nose to tail charcutiers, we are always drawn to create new things with new cuts. Our beef pepperoni was such a creation, allowing us to add a beef-based salami to sit alongside our award-winning bresaola.
Whole joints of heritage breed ex-dairy beef are butchered from scratch, then blended with Middle White pork fat for texture, and a range of herbs and spices which lend warmth, complexity and depth. Fermented first, it is dried for much longer than a typical pepperoni to provide concentrated flavour.
As all the tasters say, this is pepperoni, but not as you know it. Two Great Taste stars reflect the complexity and sophistication of this salami-textured pepperoni. Does it work on pizza? Absolutely, but give it just a few minutes as it's already concentrated and intense. It works equally well as a grazing board option, in rollitos, salads or fried briefly with peppers.
"This has a lovely, deep, rich, red colour, with beautiful marbling and visible peppercorns, with deep beefy and wine aromas on the nose. The initial beefy flavours are well-balanced with the spices and peppercorns which build slowly on the palate and give a great depth of flavour."
With a complex, spicy profile, we prefer a session ale, like Rebellion's Overthrow or Blonde alongside our Pepperoni. These beers accentuate the natural acidity in the meat, as the fat is disipated.
Shop the beer match here.
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