Editing Pepperoni (section)

==History==
In 1919, [[Italian American|Italian immigrants]] in [[New York City]] created pepperoni.<ref>{{cite book |last=Kuestenmacher |first=Simon |date=2023 |title=Marvellous Maps: Our changing world in 40 amazing maps |url=https://books.google.com/books?id=0JFfEAAAQBAJ&pg=PA78 |publisher=[[Welbeck Publishing Group]] |page=78 |isbn=9781803380247}}</ref> It is a [[Curing (food preservation)|cured]] dry sausage, with similarities to the spicy salamis of [[southern Italy]] on which it is based, such as ''[[salsiccia]]'' or ''[[soppressata]]''. The main differences are that pepperoni is less spicy, has a finer grain (akin to spiceless salami from [[Milan]]), is usually softer in texture, and is usually produced with the use of an [[Casing (sausage)#Artificial casings|artificial casing]].