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Smoked Pepperoni

All-Natural Smoked Pepperoni Is Dry-Cured, Not Cooked

Smoked Pepperoni

All-Natural Smoked Pepperoni Is Dry-Cured, Not Cooked


$16.95 Share on Facebook Share on Twitter Pin it on Pinterest Share on Google+

We pride ourselves on being purveyors of the hard-to-find, so why you may ask, are we offering pepperoni? Because this is like no other pepperoni we've ever come across. Completely all-natural (contains no nitrates or fillers), it's made with extra-lean pork that's hickory-smoked then dry-cured, not cooked, giving it an easy-to-chew texture and distinct zesty flavor that sets it apart from those rubbery commercial brands found in the supermarket. Just slice and eat, or add to salads, sandwiches, or your favorite pizza. No refrigeration required so you can even take it along when hiking or camping. 9 oz. package contains two sticks, each is approx. 9" long.

  • All-natural
  • Made with extra lean pork
  • Hickory-smoked then dry-cured

One bite of this smoked pepperoni and you'll never again settle for anything but the best.

Smoked Pepperoni

Ingredients

Pork, salt, paprika, pepper, spice, garlic, turbinado sugar,
natural smoke flavoring, lactic acid starter culture.

Specifications

Shelf Life: 6-8 months

Nutrition
Nutritional ItemQuantity% of Daily
Requirements
Serving Size: 1oz
Servings: 9
Calories: 140
Calories from fat: 90
Total Fat10g15%
Saturated Fat4g20%
Trans Fat0g
Cholesterol 35mg12%
Sodium490mg20%
Total Carbohydrates4g1%
Dietary Fiber0g0%
Sugars3g
Protein9g
Vitamin A6%
Vitamin C6%
Calcium0%
Iron6%
 
Percent values based on a 2,000 calorie diet
Origin

Manufactured In: USA

Material - Country Of Origin: USA

49233
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Smoked Pepperoni 5 5 1 1
Excellent product and service! I ordered this last Christmas, and when it arrived, the package had a hole in it. Granted, it is a preserved product, but I didn't want to take any chances, so I called Customer Service. They offered to replace and ship me a new order, no muss, no fuss, no extra cost. It's probably the best pepperoni I've ever had. Unfortunately, it never made it onto a pizza. November 6, 2012
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