I rather enjoyed this Times Dining piece on the pepperoni rolls of Appalachian West Virginia. The roll, "a yeast-risen stub of white bread, seams bursting with coins of Hormel pepperoni, bottom tinged russet by the meat's aromatic grease," is a legacy of the Italian immigrants who came to the region to mine coal at the beginning of the last century. And while I think we can all agree that pepperoni is the most disgusting of the ungulate-based dry sausages-particularly the Hormel iteration; try this if you must-I'm not gonna lie: I would probably eat one of these. Or a couple, depending on how drunk I was. They look [...]