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Pepperoni is a spiced, ready-to-eat dry sausage, familiar as a pizza topping. In USDA data it supplies protein, vitamin B12 and selenium, but one ounce also lists a quarter of the Daily Value for saturated fat. This guide covers what pepperoni is made of, pepperoni nutrition, what WHO says about processed meat, uncured pepperoni labels and food safety.
Peptide Labs does not sell pepperoni or any meat products. This article is general nutrition information, not medical advice.
Key Takeaways
- Pepperoni is a seasoned dry sausage; the generic USDA entry is made from beef and pork.
- USDA lists 25% of the Daily Value for saturated fat and 19% for sodium in 1 oz (28 g) of pepperoni.
- FDA considers 20% DV or more of sodium per serving high; per 100 g, the USDA entry lists 69% of the Daily Value.
- WHO classifies processed meat as Group 1, carcinogenic to humans, which describes the strength of the evidence, not personal risk.
- 9 CFR 317.17 names pepperoni as a product that may be labeled Uncured when made without nitrate or nitrite, with No Nitrate or Nitrite Added on the label.
- CDC advises higher-risk groups to avoid unheated fermented or dry sausages unless reheated to 165 F or until steaming hot.
What is pepperoni made of?
Pepperoni is a dry sausage closely related to salami, typically made from ground meat mixed with salt, spices such as paprika and other peppers, and curing ingredients, stuffed into casings and then fermented and dried until it is firm enough to slice thin. The USDA SR Legacy entry used in this guide is made from beef and pork. Pepperoni made from pork alone, or from turkey or chicken, is also sold, so the ingredient list on the label tells you which meats a product contains.
Federal labeling rules (9 CFR 317.17) name pepperoni, along with bacon, as a product to which nitrate or nitrite is permitted or required to be added. The same rule requires every ingredient of a curing mixture, such as water, salt, sugar, sodium phosphate, sodium nitrate or sodium nitrite, to be listed in the ingredients statement on the label.
Our salami guide explains how dry sausages are made, and our prosciutto guide and chorizo guide cover two European relatives, including the difference between fresh and dry chorizo.
Pepperoni nutrition (USDA SR Legacy)
USDA SR Legacy has one generic pepperoni entry, Pepperoni, beef and pork, sliced (FDC 174575). Its only turkey pepperoni entry is a brand-name product, so it is not used here. The table shows the generic entry per USDA ounce (28 g) and per 100 g, next to dry pork salami (FDC 172938) per ounce for comparison. Percent Daily Values (%DV) use FDA reference amounts.
| Nutrient (USDA SR Legacy) | Pepperoni, beef and pork, 1 oz (28 g), FDC 174575 | Same entry, per 100 g | Salami, dry or hard, pork, 1 oz (28 g), FDC 172938 |
|---|---|---|---|
| Calories | 141 | 504 | 114 |
| Protein | 5.4 g (11%) | 19.3 g (39%) | 6.3 g (13%) |
| Fat | 13.0 g (17%) | 46.3 g (59%) | 9.4 g (12%) |
| Saturated fat | 5.0 g (25%) | 17.7 g (89%) | 3.3 g (17%) |
| Sodium | 443 mg (19%) | 1,582 mg (69%) | 633 mg (28%) |
| Cholesterol | 27 mg (9%) | 97 mg (32%) | 22 mg (7%) |
| Carbohydrate | 0.3 g | 1.2 g | 0.4 g |
| Vitamin B12 | 0.36 mcg (15%) | 1.3 mcg (54%) | 0.78 mcg (33%) |
| Selenium | 8.1 mcg (15%) | 29.0 mcg (53%) | 7.1 mcg (13%) |
| Niacin | 1.4 mg (9%) | 5.0 mg (31%) | 1.6 mg (10%) |
| Zinc | 0.7 mg (6%) | 2.4 mg (22%) | 1.2 mg (11%) |
In this USDA entry, an ounce of pepperoni supplies 11% of the Daily Value for protein and 15% each for vitamin B12 and selenium, with almost no carbohydrate. Per 100 g, the same entry lists 54% of the Daily Value for vitamin B12 and 53% for selenium. Our vitamin B12 foods guide lists other sources of B12.
Sodium and saturated fat in pepperoni
The USDA ounce lists 443 milligrams of sodium, 19% of the Daily Value, and 100 g lists 1,582 milligrams, 69%. FDA explains that the Daily Value for sodium is less than 2,300 milligrams, that 5% DV or less of sodium per serving is considered low and 20% DV or more is considered high, and that over 70% of dietary sodium comes from packaged and prepared foods. Our low-sodium foods guide explains how to compare labels.
Pepperoni is also high in saturated fat in USDA data: 5.0 g per ounce is 25% of the Daily Value, and 100 g lists 17.7 g, or 89%. The Dietary Guidelines for Americans 2025-2030 say that saturated fat consumption should in general not exceed 10% of total daily calories and that highly processed foods that are high in sodium should be avoided. Compared with the dry pork salami entry in the USDA table, the pepperoni entry lists more fat and saturated fat per ounce but less sodium. Our high-fat foods guide puts these fat figures in context.
Is pepperoni healthy? What WHO says about processed meat
Whether pepperoni is healthy depends partly on the rest of your diet. WHO defines processed meat as meat transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation, and WHO lists sausages among the examples. Pepperoni is a salted, seasoned dry sausage, so it falls within that definition.
WHO’s cancer agency, IARC, classified processed meat in Group 1, carcinogenic to humans, in 2015. WHO explains that Group 1 is used when there is sufficient evidence of carcinogenicity in humans, and that for processed meat the evidence shows it causes colorectal cancer; WHO adds that the evidence also suggests a link with stomach cancer but is not enough for a firm conclusion. Group 1 describes how strong the evidence is, not how large the risk is for any one person; IARC said in 2015 that the individual risk remains small but increases with the amount eaten. WHO says the data did not allow a conclusion about whether a safe level exists, and that it is developing a guideline that will include recommendations on red and processed meat.
A doctor or registered dietitian can help you decide how pepperoni fits your own diet, especially if you have been advised to watch sodium or saturated fat.
Uncured pepperoni, nitrite and nitrate labels
Under 9 CFR 317.17, pepperoni made without nitrate or nitrite may carry the word Uncured right before the product name, in the same size and style of lettering, if USDA finds it similar in size, flavor, consistency and general appearance to pepperoni made the usual way. Such a label must also say No Nitrate or Nitrite Added next to the product name.
The same rule requires the statement Not Preserved, Keep Refrigerated Below 40 F At All Times on these products unless they have been heat processed to a set level, fermented or pickled to a pH of 4.6 or less, dried to a water activity of 0.92 or less, or salted to a brine concentration of 10 percent or more, as 9 CFR 317.17 sets out.
For pepperoni made the usual way, 9 CFR 424.21 lists sodium or potassium nitrite as permitted to fix color in meat and poultry products, caps nitrite in the finished product at 200 parts per million, calculated as sodium nitrite (bacon has separate rules), and does not allow nitrite or nitrate in baby, junior or toddler foods.
An uncured label does not always mean the pepperoni has no nitrite source. Products made with celery powder or other natural sources can carry the uncured wording on the label, and USDA’s Food Safety and Inspection Service (FSIS) said in a 2020 letter that it intends to propose rules prohibiting Uncured and No Nitrate or Nitrite Added claims on products made with any source of nitrate or nitrite. Our bacon guide covers the same label wording on bacon.
Listeria: who should heat pepperoni first
Pepperoni is often eaten straight from the package, so CDC’s Listeria guidance applies. CDC lists four groups at higher risk of serious Listeria illness: women who are pregnant, newborns, people 65 or older and people with a weakened immune system. CDC advises these groups to avoid unheated deli meat, cold cuts, hot dogs, and fermented or dry sausages, and to choose them reheated to 165 F or until steaming hot. FDA notes that pregnant women are about 10 times more likely to get listeriosis than other healthy adults. Our deli meat guide covers this advice in detail.
Baked on a pizza until the cheese bubbles, or cooked into a sauce or eggs, pepperoni can be heated until steaming hot, as CDC describes. A food thermometer shows whether a dish has reached the 165 F that CDC names.
Allergy and label notes
- Major allergens: pork and beef are not among the nine major food allergens that US labels must declare, but recipes vary, so read the ingredient list if you have any food allergy.
- Alpha-gal syndrome: CDC describes alpha-gal syndrome as a serious, potentially life-threatening allergy and tickborne disease, most often associated with the lone star tick in the United States, and CDC says people with it may need to avoid red meat such as beef and pork.
How to serve pepperoni
- On pizza: lay slices on before baking so they heat through and crisp at the edges.
- Pasta and eggs: dice it into tomato sauce, baked pasta, omelets or frittatas.
- Boards: slice sticks thin and serve them with mozzarella, olives, crackers and raw vegetables.
- Store: keep opened packages wrapped and refrigerated, and follow the package date and any storage statement.
For other ready-to-eat meats, see our sausage guide, hot dog guide and beef jerky guide.
Frequently Asked Questions
What is pepperoni made of?
The generic USDA entry is beef and pork, seasoned with salt and spices. Federal rules require any nitrite or nitrate used to appear in the ingredient list.
Is pepperoni healthy?
In USDA data it supplies protein, vitamin B12 and selenium but is high in saturated fat and sodium. WHO classifies processed meat as Group 1, carcinogenic to humans, and the Dietary Guidelines say highly processed foods that are high in sodium should be avoided.
How much sodium is in pepperoni?
USDA lists 443 milligrams, 19% of the Daily Value, in 1 oz (28 g) of beef and pork pepperoni. Products vary, so check the label.
What does uncured pepperoni mean?
Under 9 CFR 317.17 it is pepperoni made without added nitrate or nitrite and labeled No Nitrate or Nitrite Added. It may still contain natural sources such as celery powder, so read the ingredient list.
Is pepperoni raw?
Pepperoni is sold ready to eat. CDC advises higher-risk groups to eat fermented or dry sausages only when reheated to 165 F or until steaming hot.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Salami: How It Is Made, Nutrition, Sodium and Food Safety, Prosciutto: Nutrition, Sodium and What Prosciutto di Parma Means, Deli Meat: Is Deli Meat Healthy? Lunch Meat Nutrition and Safety.