What does it mean for pepperoni to be in natural casing?

I'm trying to find out more about the different types and brands of pepperoni out there and keep finding pepperoni that's in natural casing. How does this differ from the regular variety?

Mark H.
posted almost 3 years ago

Tomatoes: amount of pulp versus liquid

For geeks in the crowd, I opened a can of Bianco di Napoli crushed tomatoes and a can of Escalon 6-in-1 ground tomatoes and drained each to have less fluid in my sauce. The Bianco di Napoli yielded ... (more)

Ken K.
posted over 2 years ago

Using guanciale on pizza

Is it necessary to cook guanciale (pork cheek) before putting on a pizza? Or will it cook sufficiently as the pizza bakes?

Ron Taylor
posted over 2 years ago