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Pepperoni
Appears in
Published 2021
I have a funny relationship with pepperoni. Being raised vegetarian, I first tasted it at twenty-six at Adrienne’s Pizzabar in New York City’s Financial District. It was the cupping variety. I loved the crunchy curled edges and the smokiness with fennel sausage. Things went downhill.
As I tried more pepperoni, it got worse. The flat stuff lacks texture, is too processed, and has a chemical flavor. Without a nostalgic taste for it, how could it compete with the hot soppressata and other cured meats that I was topping pizzas with? I avoided it.