Pepperoni labeled as “uncured” does not undergo a traditional curing process involving synthetic nitrates or nitrites. Instead, it utilizes naturally occurring nitrates found in ingredients like celery powder or sea salt to achieve preservation and characteristic flavor. These natural sources convert to nitrites during the curing process, performing the same function as their synthetic counterparts inhibiting bacterial growth and contributing to the meat’s color and taste. For example, a pepperoni stick labeled “uncured” might list celery powder as an ingredient, signifying its role in the curing process.
The appeal of this style of pepperoni lies in consumer preference for products perceived as more natural or free from artificial additives. Historically, curing meats relied solely on natural sources of nitrates. The resurgence of this method aligns with a broader trend toward cleaner food labels and a desire for less processed foods. While the functional difference between synthetic and natural nitrate sources may be minimal, the perception of health benefits and reduced chemical exposure drives the popularity of “uncured” pepperoni.
