GiAntonio
Made with our high quality meat block of Picnics (from below the Boston Butt) and Beef. Using the freshest meats and Whole Seasonings allows for consistent flavor. This yields light brown edges after cooking producing distinct flavors.
Collagen
Collagen Cased Pepperoni are sliced with the edible collagen casing still on the product. This allows the casing to shrink during cooking making the slices cup up. These pepperoni take on a Bacon-like crisp which is quite unique in both flavor and appearance.
Ezzo Supreme Special (SS)
Burns charcoal black around the edges and boasts a slightly hotter seasoning. This pepperoni, developed for Buffalo, NY, is very popular for its exceptional look and flavor . Again the base meat block is key to product consistency.
The Signature cup and burn item that everyone should try.
Fibrous
Products stuffed in fibrous casings are stripped off before slicing. This allows the pepperoni to lay flat on the pizza. Most popular pepperoni sizes are fibrous 53mm and dry to 45mm in diameter. Ezzo Italian makes several sizes to meet differing market needs.
We refer to the casing size we stuff and offer three sizes: 84mm, 53mm, and 44mm
Roll cursor over for Fibrous Size Information
Sandwich Pepperoni (Jumbo)
This is most popular for sandwiches and sub sandwiches. Drys to 78 - 79mm When cooked on a Submarine sandwich will offer coverage and convenience at the make table. Typical slice count is 5-6 ct to the ounce. The slice range is identified due to the tear-drop effect from of the weight of the meat on the casing when stuffed and hung vertically on the smoke stick. Causing a slightly larger diameter slice at the bottom of each pepperoni.
GiAntonio (41mm)
Drys to 38 - 39mm When cooked, lay flat on the pizza. Typical slice count is 18 - 20ct to the ounce.
Some of our customers refer to this product as OLD WORLD, because of the distinctive smaller size. Yield are close to the larger diameter product because of the slice counts. Great texture, a signature item
Ezzo (51mm)
This is the most popular size in use today. 90% of all pepperoni made is this size. Drys to 45 - 46mm When cooked lay flat on the pizza. Typical slice count is 14-16 ct to the ounce. The slice range is identified due to the tear-drop effect from of the weight of the meat on the casing when stuffed and hung vertically on the smoke stick causing the casing to be a slightly larger diameter slice.
