Halal Pepperoni for Pizzerias — All Formats
Live catalog: chicken cooked-smoked (KD-013 sliced, KD-014 stick) and horse-meat cooked-smoked (KD-012). Diameter 50–55 mm. No dry-cured SKU.
Cooked-smoked chicken pepperoni (whole stick)
Diameter: 50–55 mm · Yield: ≈ 10 slices = 26–30 g
Storage: −18 °C, 360 days frozen
Specifications
| Available SKUs | KD-012 (horse, sliced) · KD-013 (chicken, sliced) · KD-014 (chicken, whole) |
| Process | Cooked-smoked only (no dry-cured in catalog) |
| Formats | Whole 1 kg stick · 0.5 kg pre-sliced |
| Diameter | 50–55 mm |
| Oven behaviour | Thermally stable; does not cup/curl |
| Halal | Certificate #614A/2024, DUM RT |
| Logistics | EXW Kazan |
| Source of truth | Google Sheets → api.pepperoni.tatar/api/products |
Frequently Asked Questions
Which pepperoni SKU works best in a stone-deck oven?
KD-013 (sliced) or KD-014 (whole, sliced in-house) — cooked-smoked chicken, diameter 50–55 mm. Horse-meat KD-012 is an alternative topping SKU.
Do you carry dry-cured pepperoni?
No. Dry-cured pepperoni is not in the live catalog. Only cooked-smoked KD-012/013/014.
Why is horse-meat pepperoni interesting for a pizzeria?
Distinct flavour profile and a natural halal premium SKU (KD-012) for menus that want more than chicken topping.
Is there a private-label option?
Yes. Recipe, casing, diameter, slice thickness, packaging and brand are customisable. Custom recipes are not stock SKUs until listed in Sheets.
What documents do I get with the shipment?
EAEU declaration, Mercury VSD (FGIS), halal certificate, nutrition panel, packing list.
See also
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