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Best Pepperoni roll in London
“Soft white bread with pepperoni baked inside—its fat melts during baking, suffusing the roll with spicy oil.”
What the real thing tastes like
The pepperoni roll is an Italian-American stuffed bread roll. Originally conceived of as a coal miner's lunch, it is popular in West Virginia and some nearby regions of the Appalachian Mountains most notably Western Pennsylvania, Western Maryland, Eastern Kentucky, and Appalachian Ohio. In West Virginia it is nearly ubiquitous, particularly in convenience stores, and is arguably the food most closely associated with the state. Pepperoni rolls are also found in Southeast Michigan where they were popular among auto workers in the factories. The classic pepperoni roll consists of a fairly soft white yeast-leavened bread roll with pepperoni baked in the middle. During baking, the fats in the pepperoni (which are hard at room temperature) melt, resulting in a spicy oil suffusing into the bread. Pepperoni rolls are typically eaten for lunch or breakfast, either unheated or slightly warmed. A resolution was introduced in the West Virginia House of Delegates in 2013 declaring the pepperoni rol
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The pepperoni roll is a soft white bread embracing hot pepperoni at its center—born in the coal mines of Appalachia and still inseparable from West Virginia's identity. As the bread bakes, the pepperoni's fat melts into spicy oil that saturates every layer, a simple alchemy that made this Italian-American roll a grab-and-go staple for miners and factory workers alike. Whether eaten cold from a convenience store shelf or warmed for breakfast, it remains the closest thing the Mountain State has to an edible emblem.
Order it here when it has
- ubiquitous in West Virginia
- melting fat creates flavor
- versatile eating times
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