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White hot
	A Zweigle's 1/4 pound white hot at Bill Gray's
Course	Main course
Place of origin	Rochester, New York
Region or state	Western New York, Central New York
Serving temperature	Hot
Main ingredients	Pork, white bun, optional condiments (mustard, hot sauce, onions, and others)

The white hot is a variation on the hot dog found primarily in the Rochester, New York^[1] area, as well as other parts of Western New York and Central New York.^[2] It is composed of a combination of uncured and unsmoked pork, beef, and veal; the lack of smoking or curing allows the meat to retain a naturally white color.^[3] White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk.

History

The white hot was created by Max Russer in the 1920s^[4] in Rochester's German community as a "white and porky".^[1] He had his own meat store on Maple and Ames Streets in Rochester. It was originally a cheaper alternative to high-price red hot dogs, made of the less desirable meat parts and various fillers; in contrast, modern versions are made from quality meats and are generally sold at higher prices than common hot dogs.^[4]

One of the best-known producers of the white hot is Zweigle's. Although they were not the first to make white hots, they were the first to secure a contract at the Red Wing Stadium soon after Zweigle's began making the dogs in 1925.^{[citation needed]} The white hot has become the official hot dog of the Buffalo Bills, Buffalo Sabres, Rochester Americans and Rochester Rhinos and was the official hot dog of the Washington Nationals during the major league baseball team's first season.^{[citation needed]}

Another producer, Hofmann, produces white hots in the Syracuse, New York area under the name "Snappy Grillers".^[5] A third company, Hartmann, is also known to produce white hots.^[6]