Pepperoni

Hold off on serving pepperoni until at least after the child’s first birthday. Pepperoni carries an increased risk of foodborne illness (which can affect babies and those with weakened immune systems more severely).

Pepperoni is an American creation born in Italian immigrant butcher shops in early 20th-century New York City. Italian American artisans blended centuries-old Southern Italian salami-making traditions with locally available ingredients like smoked paprika and chili spices to produce something new. The name comes from the Italian word peperone, meaning bell pepper, and notably, in Italy the word still refers to bell peppers, not cured meat. Pepperoni became the best-selling pizza topping in the United States as pizza culture spread across the country through the 1950s and 60s.

• Use pepperoni as a flavor booster, not the main event. Finely chopping or crumbling a small amount into pasta sauce, scrambled eggs, or a grain dish can deepen a meal’s flavor without adding too much sodium to the dish.

• Look for lower-sodium options when you can. Some brands offer reduced-sodium or "natural" varieties with somewhat less salt. This is not a requirement, but a helpful swap if pepperoni shows up on the table regularly.

• Extend the shelf life of pepperoni by storing in an airtight container in the fridge.

Yes. Pepperoni's rubbery, chewy texture can make it difficult for babies and young toddlers to break down and swallow safely and some are served in thick, round slices, both qualities that increase the risk of choking. To reduce the risk, prepare and serve pepperoni in an age-appropriate way as described in How to Serve. As always, make sure to create a safe eating environment and stay within reach of a child during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Pepperoni is made primarily from pork and beef, which are not common allergens. That said, pepperoni is a prepared food and its ingredients vary by brand; some varieties contain wheat, soy, or milk as fillers or in flavorings, so check the label before serving.

It is important to introduce common food allergens individually and rule out a food allergy before offering baby prepared foods that contain multiple potential food allergens. This way, when you are ready to share pepperoni, you will be confident that baby has already safely eaten any common food allergens in it. This approach can also help you quickly identify potential culprits in the unlikely event that baby experiences an allergic reaction after eating pepperoni.

Pepperoni may cause a harmless rash around the mouth while baby eats or may cause or worsen diaper rash. If this occurs, try applying a thin layer of barrier cream or ointment—such as pure petroleum jelly or a plant-based oil/wax balm—to baby's face and diaper area to help prevent contact rashes.

Generally, yes. That said, even after 12 months of age, pepperoni is not without risk of foodborne illness, so consider the context of the individual child before serving. In addition, pepperoni can be a choking hazard and is typically high in sodium, so if it is a food your family enjoys, aim to share it with children in moderation. 

After around 12 months of age. The baking process heats pepperoni thoroughly, which reduces the foodborne illness risk associated with ready-to-eat cured meats. Keep in mind that pepperoni tends to be high in sodium, so it works best as part of a varied diet rather than an everyday food.

Conventional pepperoni is cured with sodium nitrite, a preservative that is added directly to the meat. Uncured pepperoni does not have sodium nitrite added, but it is typically preserved with celery powder or cultured celery juice, both of which are naturally high in nitrates that convert to nitrites during processing. In practice, both types contain nitrites—they just come from different sources.