Meat Times Six

Location:Reikersdorfer Presshausheuriger
Website:https://www.mosti.at/
Address:Greinöd 1, 3364 Neuhofen an der Ybbs
Status:Open (last checked on 1 May 2023)
Eaten:"Presshausjause," ½ Most, ¼ Speckbirne Most, ¼ Baronmost, 1/8 Legend 9 (SKU Most), 1/8 Pyrus Urmost

The good thing about Mostbaron Heurige – apart from the fact that the Most they serve is bloody fantastic – is that they encourage repeat visits by offering more than one kind of Brettljause. Reikersdorfer Presshausheuriger, for example, offers four and that is not counting the “Meter Jause,” which is only served to groups of people. The not-so-good thing about Mostbaron Heurige is that all of them except one are notoriously difficult to reach with public transport, especially on weekends. Considering how drunk one can get from Most, were I the owner, I would offer some sort of transfer from the nearest train stations to prevent people coming with cars and (if they are responsible) miss some of the best cider in the world.

Reikersdorfer Presshausheuriger is hard to get to even compared to the other Mostbarone. You should be prepared for two and a half hours’ walk through the scenery that can hardly be called interesting. In spring, flowering pear trees and bright green grass are pleasant to look at, of course, but the need to walk along a road with passing cars and tractors significantly spoils the experience.

At the end of the journey, however, you will be rewarded by excellent drinks and a large variety of homemade meats and cheeses. The Presshausjause is the most rustic Brettljause on the menu, containing only thickly cut slices of meat. OK, one type was actually smoked ribs and the strangest ribs I have ever seen. They were quite flat but extremely long and wide, and while there was a bit of meat on each side of a rib, most of it was glued to the rib’s top. They might have been beef ribs, though the taste was very pork-ish.

There was little doubt what animal the other five types of meat came from, however. The Schweinsbraten was the only type with a rather mild taste and was fresher that one normally expects from Schweinsbraten. The other meats were smoked pork of different colors and levels of saltiness, probably taken from different parts of a pig. All of them were locally produced and of very good quality. Taken separately, each of them could be a highlight of any Brettljause, but served together they were too similar. The enjoyable thing about eating Brettljausen is that one can switch between different ingredients and thus vary the taste. In Reikersdorfer’s case, the difference was practically unnoticeable, so I ended up eating the slices one after the other.

Generally speaking, I like thickly cut rustic Brettljausen, but if I find strength to make the journey to Reikersdorfer Presshausheuriger again, I think I’ll try a different dish, one with some cheese or spreads in it.

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