Pepperoni is a cured meat, which means it doesn’t go bad for weeks. That’s a modern miracle we take for granted.
Salt is the obvious star—about 1.5 to 2 grams per serving. That’s why pepperoni tastes like a salted pretzel wrapped in ham.
Then there’s sodium nitrite (or nitrate), the chemical that keeps it pink and not gray. Without it, your pepperoni would look like a zombie’s foot—no thank you.
It also prevents botulism, which is a fancy way of saying “no one wants meat poisoning on pizza night.” You’re welcome, science.
