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pepperoni

Sam’s Club is usually around $2/lb. I buy Burke from my distributor for $2.80/lb. A pretty big difference, but worth it to me.
 
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2.89/lb for Margherita Fine Sticks. We slice our own. Best you can buy ( in my opinion of course ). Not many places use this brand. Only available in certain areas of the country I believe. Makes a big difference on the pie. Lots of flavor.
 
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I have my local butcher shop make my pepperoni. I started doing this when I read the lable on the “Best” my food supplier had to offer. The contents scared me: beef and/or pork and/or mutten and/or chicken and/or trukey may contain byproducts. Not for my store Because Taste Matters
 
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Easygoer13:
Any thoughts on Hormel pep ?
Be careful because the type Hormel you buy in the store is different than the one sold wholesale. The store version is dry-packed (not refrigerated) and the wholesale version is wet-packed. I think there is a very noticeable difference. They also sell something called Grande - a premium pepperoni - that is excellent.

I’m currently trying out Volpi (Saint Louis) and Ezzo (somewhere in Ohio). I was not impressed with the Volpi. The Ezzo is very good, but I don’t know if I can justify the cost v. Hormel.

We have Margherita Sandwich sticks in the grocery stores here in Kansas City but I’ve never thought to use it on my Pizzas…
 
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