Is Pepperoni Considered Ultra-Processed? An Expert Analysis

November 5, 2025 •

4 min read

According to the World Health Organization (WHO), processed meats like pepperoni are classified as Group 1 carcinogens due to their transformation through methods such as curing and salting. This intensive manufacturing process raises the question: Is pepperoni considered ultra-processed, and what does this mean for your health?.

Quick Summary

This article explores pepperoni's status within the NOVA food classification system by examining its ingredients, production methods, and industrial additives. It differentiates between processed and ultra-processed foods, highlights the health implications, and clarifies why this beloved pizza topping is not considered a minimally-processed food.

Key Points

NOVA Classification: Commercial pepperoni is categorized as ultra-processed (Group 4) due to multiple industrial processes, including fermentation, curing, and the use of chemical additives.
Curing Agents and Additives: The use of sodium nitrate, sodium nitrite, and industrial preservatives like BHA/BHT is a key factor distinguishing ultra-processed foods from simpler processed items.
Health Risks: Regular consumption of pepperoni is linked to increased risks of chronic diseases, including certain cancers and heart disease, primarily due to its high levels of sodium, saturated fat, and nitrites.
Not Minimally Processed: The extensive and complex industrial manufacturing required for shelf-stable pepperoni means it does not fall into the minimally processed food category, unlike fresh or simply preserved meats.
Moderation is Key: While it's best to consume ultra-processed foods like pepperoni infrequently, enjoying it in small amounts as part of an otherwise balanced diet with plenty of whole foods is a manageable approach.
Check Labels: Brands offering uncured pepperoni made without nitrates are available but often remain high in sodium and fat, so checking the ingredient list is crucial for making more informed choices.

Defining Ultra-Processed vs. Processed Foods

To understand pepperoni's classification, it's essential to distinguish between different levels of food processing. The NOVA classification system, widely used in dietary research, categorizes foods into four groups based on their nature, purpose, and extent of industrial processing. While pepperoni undergoes significant processing, its classification as 'ultra-processed' depends on the specific ingredients and methods used by the manufacturer.

The NOVA Classification System Explained

Group 1: Unprocessed or minimally processed foods. These are natural foods altered by simple methods like freezing, drying, or pasteurization without added salt, sugar, or fats (e.g., fresh vegetables, milk, nuts).
Group 2: Processed culinary ingredients. These are substances derived from Group 1 foods through processes like pressing, milling, or refining, to be used in home cooking (e.g., salt, sugar, oils).
Group 3: Processed foods. These combine Group 1 and 2 ingredients, often to extend shelf life (e.g., canned vegetables, traditionally made bread, cured meats).
Group 4: Ultra-processed foods. These are industrial formulations that combine ingredients from Groups 1, 2, and exclusive industrial additives like emulsifiers, flavors, and highly refined substances (e.g., packaged snacks, sugary drinks, ready meals).

Pepperoni's Manufacturing Process

Pepperoni is a type of salami, a cured and air-dried sausage typically made from a blend of pork and beef. The manufacturing process involves several steps that push it beyond simple processing:

Grinding and Mixing: The meat is ground with spices such as paprika, chili peppers, and garlic.
Curing Agents: Sodium nitrate or nitrite is added to prevent botulism, preserve color, and improve flavor.
Fermentation: The mixture is inoculated with a lactic acid starter culture. This fermentation lowers the pH, adds a characteristic tangy flavor, and further preserves the meat.
Drying: The sausage is then dried for weeks to reduce moisture content and concentrate flavors.

Commercial pepperoni may also use additional ingredients not found in traditional home kitchens, such as BHA, BHT, or dextrose, which align with the characteristics of ultra-processed foods.

Is Pepperoni Ultra-Processed? The Verdict

Yes, for most commercially available versions, pepperoni is considered ultra-processed. It falls into NOVA's Group 4 because its manufacturing involves multiple industrial steps and includes additives not used in standard home cooking. The addition of curing agents like sodium nitrite and preservatives like BHA/BHT pushes it beyond a simple processed food (Group 3), even though its base ingredients are meat and spices. The World Health Organization's (WHO) classification of processed meats, including pepperoni, as carcinogenic further solidifies its position as a food category with significant health considerations.

Health Implications of Regular Pepperoni Consumption

Regular consumption of ultra-processed meats like pepperoni is linked to several negative health outcomes. The primary concerns stem from the use of nitrates, high sodium content, and saturated fats.

Table: Health Risks Associated with Processed Meat Ingredients


Ingredient/Additive	Role in Pepperoni	Health Concern
Nitrates/Nitrites	Curing agent, color retention	Forms carcinogenic N-nitroso compounds when digested.
High Sodium	Flavoring, preservation	Increases risk of high blood pressure and heart disease.
Saturated Fat	Flavor, texture, calorie density	Contributes to high cholesterol and heart disease risk.
Other Additives	Preservatives, color enhancers	Generally includes industrial-use ingredients characteristic of UPFs.

How to Approach Pepperoni in Your Diet

While the health risks associated with regular consumption of ultra-processed meats are clear, this does not mean you must eliminate pepperoni entirely. It’s about moderation and balance. For those who want a healthier alternative, seeking out brands that offer “uncured” or “clean label” pepperoni is an option. These products often use natural curing alternatives like celery powder instead of sodium nitrite, though they can still be high in sodium and fat. Another strategy is to simply enjoy it as an occasional treat rather than a dietary staple. Combining a small amount of pepperoni with fresh, whole-food ingredients like vegetables on a homemade pizza is a way to satisfy cravings while minimizing the negative impact on your overall diet.

Conclusion

In summary, commercial pepperoni is widely considered ultra-processed according to the NOVA food classification system. Its manufacturing involves extensive industrial processing, curing with chemical additives like nitrates, and often includes other industrial-exclusive ingredients. This categorization is supported by health organizations linking regular processed meat consumption to increased health risks, particularly certain cancers. While its delicious taste makes it a favorite, understanding its ultra-processed nature allows for more informed dietary choices. Enjoying pepperoni in moderation or opting for less-processed versions are sensible strategies for balancing flavor with health consciousness. For more information on the impact of food choices on health, the World Cancer Research Fund provides detailed guidance on processed meats and cancer prevention: https://www.wcrf.org/about-us/news-and-blogs/what-is-processed-meat-and-why-should-you-worry/.

Frequently Asked Questions

The main difference lies in the extent of industrial processing and the types of ingredients used. Processed foods typically involve a few simple additions (like salt to canned beans), while ultra-processed foods contain multiple industrial additives and highly refined ingredients not found in a home kitchen.

Enjoying pepperoni occasionally is unlikely to cause major health problems. The risks are associated with regular, high consumption over a long period, which increases the intake of saturated fat, sodium, and nitrates.

Not necessarily. "Uncured" products often use natural sources of nitrites, such as celery powder, instead of synthetic ones. While this may change one aspect of processing, the product can still involve multiple industrial steps and remain high in sodium and saturated fat, classifying it as ultra-processed.

Sodium nitrate is used as a curing agent to inhibit the growth of harmful bacteria, especially Clostridium botulinum. It also helps preserve the meat's characteristic red color and savory flavor.

Pepperoni contains high levels of sodium because salt is a key ingredient used for curing and preservation. It not only enhances flavor but is crucial for extending the product's shelf life.

Yes, some alternatives include turkey pepperoni, which is lower in saturated fat but often still high in sodium. Focusing on healthier pizza toppings like vegetables, chicken, or lean sausage is another good strategy.

A tell-tale sign of an ultra-processed food is a long list of ingredients that includes substances you wouldn't use in home cooking, such as preservatives (BHA, BHT), emulsifiers, and artificial flavors. A high number of ingredients (often more than five) is a strong indicator.