Properoni Large Classic Sliced Pepperoni
Product Information
A clean-label pepperoni produced in Hungary using traditional curing and slow smoking over beechwood. Designed for busy kitchens that need consistent, reliable performance.
Key points
No preservatives, nitrites or additives
Slow-smoked over beechwood
Large-diameter slices for quick topping
Steady coverage and portion control
Simple, short ingredient list
Use cases
Ideal for pizzerias, pubs, QSR sites and mobile units needing a dependable pepperoni with strong visual presence. The slice size supports even distribution and predictable yield, helping maintain margin. Its clean-label recipe supports modern menu needs, while the long Hungarian curing heritage ensures steady flavour delivery across service.
| Per 100g | |
|---|---|
| Energy KJ | 1917.0 |
| Energy kcal | 463.0 |
| Fat (g) | 41.0 |
| of which saturates (g) | 18.0 |
| Carbohydrates (g) | 1.0 |
| of which sugars (g) | 0.4 |
| Protein (g) | 23.0 |
| Salt (g) | 3.8 |
Pork, salt, hot paprika powder 2%, spices, sugar.
Product Information
A clean-label pepperoni produced in Hungary using traditional curing and slow smoking over beechwood. Designed for busy kitchens that need consistent, reliable performance.
Key points
No preservatives, nitrites or additives
Slow-smoked over beechwood
Large-diameter slices for quick topping
Steady coverage and portion control
Simple, short ingredient list
Use cases
Ideal for pizzerias, pubs, QSR sites and mobile units needing a dependable pepperoni with strong visual presence. The slice size supports even distribution and predictable yield, helping maintain margin. Its clean-label recipe supports modern menu needs, while the long Hungarian curing heritage ensures steady flavour delivery across service.
| Per 100g | |
|---|---|
| Energy KJ | 1917.0 |
| Energy kcal | 463.0 |
| Fat (g) | 41.0 |
| of which saturates (g) | 18.0 |
| Carbohydrates (g) | 1.0 |
| of which sugars (g) | 0.4 |
| Protein (g) | 23.0 |
| Salt (g) | 3.8 |
Pork, salt, hot paprika powder 2%, spices, sugar.