Back in the day, and hopefully for most still today, Pork Sultz was invented when there was no room to waste any part of the hog. Lean pork meat, pork skins, and pork snouts, are cured for a minimum of one week, fully cooked in a boiling water cooker until tender, and then chopped up to be added with spices. The chopped pork meat is added to spices which include nutmeg, pepper, gelatin, and vinegar. The sultz is then allowed to settle in the cooler over night, where it is then sliced to order. Pork sultz is sliced for sandwiches or eaten with mustard and pickles.