I consider myself quite an expert in Bretljausen, but in addition to devouring cheese and sausage in unhealthy quantities there is something else that I am quite good at: it’s getting into stupid troubles.
Take today: waiting for a bus to take me to the end of the Rauris valley and by some stupid mistake stumbling, falling on a stone stairstep and cutting my knee at exactly the place that makes it bleed heavily whenever I walk. Noticing the gravity of the problem far too late, I decided to go ahead with the hike, and within an hour, my jeans turned deep red.
This has nothing to do with the Almjause of Durchgangalm, of course, but as you can imagine, while waiting for and then eating the Jause, I was not thinking of its qualities to much. And not even enjoying the scenery, that would have been beautiful, hadn’t the thick fog covered all the glaciers surrounding the pasture.
It is a pity, because the Almjause, although not presented very well, contained very tasty home-made ingredients. The smoked beef slices reminded me of the Bresaola of South Tyrol, while the three types of cheese were all strong and excellent, the white herby one especially. The extremely thinly cut Speck was fine, but the smoked pork sausage did not convince me; for all the work that must have gone into making it, it still tasted too similar to what one finds at a supermarket.
Durchgangalm is a simple snack place, surrounded by at least three other similar eateries. Sitting there under better weather conditions would have been infinitely more enjoyable. Not bleeding like a pig would have honestly helped, too.
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