Sülze

Sülze is a traditional German dish, typically made from boiled pork or veal, cut into small pieces and set in a clear or slightly colored jelly. The meat is often seasoned with vinegar, onions, and spices like bay leaves and peppercorns. The preparation involves cooking the meat until tender, then straining the broth to create the jelly. Once the meat is cooled and cut, it is placed back into the jelly to set. Sülze is commonly served cold as an appetizer or light meal, often accompanied by potatoes, mustard, and a salad. It is a regional specialty with variations found across Germany, sometimes incorporating other ingredients like carrots or herbs. The dish's name derives from the word "Sülze," meaning jelly or aspic in German. It represents a method of preserving and presenting cooked meats, particularly popular in colder months. While sometimes perceived as old-fashioned, Sülze remains a part of German culinary heritage and can be found in delicatessens and traditional restaurants.