Pepperoni vs. Bacon — What's the Difference?

A type of American salami made from cured pork and beef mixed with chili peppers.

A meat product often made from pork belly or back cuts, salt-cured, and smoked.

Often used as a spicy pizza topping in American pizzerias.

Can be used to add flavor to a variety of dishes.

Recognizable by its small, bright red, round slices.

Enjoyed for its crispy texture when properly cooked.

Can also be eaten on its own as a snack.

Frequently served as part of a traditional American breakfast.

Found in many Italian-American dishes besides pizza.

Often featured in sandwiches and burgers.

Pepperoni is an American variety of salami, made from cured pork and beef seasoned with paprika or other chili pepper.Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American pizzerias.

Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich).

A highly spiced pork and beef sausage.

The salted and smoked meat from the back and sides of a pig.

A slice of this type of sausage.

Cured meat from the sides, belly, or back of a pig.

A spicy salami-style Italian-American sausage made from cured pork and beef seasoned with pepper.

Thin slices of the above in long strips.

Pizza with only tomato sauce, cheese and pepperoni toppings.

The police or spies.

A hard sausage of beef and pork, highly seasoned.

Road rash.

A pork and beef sausage (or a thin slice of this sausage)

A saucisse.

The back and sides of a pig salted and smoked; formerly, the flesh of a pig salted or fresh.

Francis Bacon. A celebrated English philosopher, jurist, and statesman, son of Sir Nicholas Bacon. Born at York House, London, Jan. 22, 1561: died at Highgate, April 9, 1626, created Baron Verulam July 12, 1618, and Viscount St. Albans Jan. 27, 1621: commonly, but incorrectly, called Lord Bacon. He studied at Trinity College, Cambridge, April, 1573, to March, 1575, and at Gray's Inn 1575; became attached to the embassy of Sir Amias Paulet in France in 1576; was admitted to the bar in 1582; entered Parliament in 1584; was knighted in 1603; became solicitor-general in 1607, and attorney-general in 1613; was made a privy councilor in 1616, lord keeper in 1617, and lord chancellor in 1618; and was tried in 1621 for bribery, condemned, fined, and removed from office. A notable incident of his career was his connection with the Earl of Essex, which began in July, 1591, remained an intimate friendship until the fall of Essex (1600-01), and ended in Bacon's active efforts to secure the conviction of the earl for treason. (See Essex.) His great fame rests upon his services as a reformer of the methods of scientific investigation; and though his relation to the progress of knowledge has been exaggerated and misunderstood, his reputation as one of the chief founders of modern inductive science is well grounded. His chief works are the "Advancement of Learning," published in English as "The Two Books of Francis Bacon of the Proficience and Advancement of Learning Divine and Human," in 1605; the "Novum organum sive indicia vera de interpretatione naturae," published in Latin, 1620, as a "second part" of the (incomplete) "Instauratio magna"; the "De dignitate et augmentis scientiarum," published in Latin in 1623; "Historia Ventorum" (1622), "Historia Vitae et Mortis" (1623), "Historia Densi et Rari" (posthumously, 1658), "Sylva Sylvarum" (posthumously, 1627), "New Atlantis," "Essays" (1597, 1612, 1625), "De Sapientia Veterum" (1609), "Apothegms New and Old," "History of Henry VII." (1622). Works edited by Ellis, Spedding, and Heath (7 vols. 1857); Life by Spedding (7 vols. 1861, 2 vols. 1878). See Shakspere.

Back and sides of a hog salted and dried or smoked; usually sliced thin and fried

English scientist and Franciscan monk who stressed the importance of experimentation; first showed that air is required for combustion and first used lenses to correct vision (1220-1292)

English statesman and philosopher; precursor of British empiricism; advocated inductive reasoning (1561-1626)

Bacon is high in fat and sodium, which can be considered unhealthy if consumed in large amounts.

Pepperoni is predominantly spicy due to the inclusion of chili peppers in its seasoning.

Yes, pepperoni is a cured meat, making it safe to eat without cooking.

Bacon is versatile, commonly used in breakfasts, salads, sandwiches, and even in some desserts.

Pepperoni pizza is one of the most popular types, often combined with other toppings like mushrooms and onions.

Pepperoni is high in protein and fat, and also contains significant amounts of sodium.

Yes, there are vegetarian and vegan versions of both pepperoni and bacon available in markets.

Bacon should be kept in the refrigerator and can also be frozen for longer storage.

Bacon slices vary in thickness, with thin to thick cuts available depending on the dish's requirements.

Bacon is usually fried, baked, or grilled to achieve a crispy texture.

Pepperoni is typically made from a mixture of beef and pork.

Yes, there are various types of bacon, including smoked, unsmoked, pancetta, and Canadian bacon.

Cooking methods like frying and baking influence bacon's texture, making it range from chewy to crispy.

While pepperoni is high in fats and sodium, it can be enjoyed in moderation within a balanced diet.

Bacon's smoky and salty flavors make it an excellent ingredient for enhancing the taste of other foods.