Venetian’s ‘family secret’ has caught on

‘Cup and char’ pepperoni has exploded in popularity — leaving large pepperoni in the dust

Your favourite part of a slice of pizza might just be a Steeltown family recipe.

It’s not the sauce, the cheese or the dough.

They’re small in diameter, circular in shape and have an appearance similar to a saucer with crispy dark edges.

If you haven’t guessed, it’s pepperoni — but not just any kind.

They’re known as “cup and char” pepperoni, a name they’ve earned thanks to the shape and look they take on after a trip into the oven, said Daniel Dorigiola, vice-president of sales and marketing at Venetian Meat and Salami Co. Ltd.

And they’re made right in Hamilton.

The family-run company — a staple in the city’s food sector — started dry-curing hot Genoa salami and other products on Burlington Street in 1957.

They’ve since moved to Stoney Creek after the completion of their new facility wrapped up in September.

Dorigiola said the now-beloved pepperonis were born out of a family recipe, which he estimates dates back at least five decades to the early days of the company.

Venetian was founded by Dorigiola’s grandfather and his business partner, but is now solely owned by their family. Dorigiola is the third generation to be part of the business.

He said the company still mixes their spices by hand and little, if nothing at all, has changed about the way they make their pepperoni — and it will likely stay that way.

“We still use a lot of old-school techniques. That’s what sets us apart. We just stick to our true values and our heritage.”

Dorigiola is hesitant to share much about the recipe behind the “cup and char ’roni cups” — not even how they get their distinctive shape.

“It’s a family secret,” he said. “We’ve always done it this way.”

Dorigiola said the trend of the cup and char caught wind a few years ago after a handful of companies in the U.S. started using it. When pizzerias in Canada went looking to find a producer north of the border, many landed on Venetian.

Dorigiola said the demand has only accelerated since. He credited both social media and the pandemic for its popularity growth.

“It’s just insane what people are going through in terms of pepperoni,” said Dorigiola. “Everyone just loves eating pizza now.”

Locally, their pepperoni can be found at Shorty’s Pizza, Castelli Cucina, Born and Raised, Caro, Mai Pai, Earth to Table: Bread Bar, Cowabunga, Sweet Paradise, Regina’s Pizza, Sasso, Red Door Cucina and Spasso Ristorante.

Further west down the highway, their pepperoni can be found topping slices at Blondies, Frank’s Pizza House, Conspiracy Pizza, One Night Only and Milano’s Pizza on Bloor.

Dorigiola said they also sell their meat to suppliers as far west as British Columbia, and as far east as Nova Scotia.

The trend has gained so much traction that it’s also changed what Venetian produces. Gone are the days of normal-sized pepperoni — their focus has largely shifted to cup and char, said Dorigiola.

Dorigiola said seeing the product take off the way it has been rewarding for the family. He’s also hopeful to see its reach grow even further with their new facility, which is expected to increase their production capacity by at least 50 per cent.

“We worked hard to get here and it’s finally paying off,” said Dorigiola.