The Hofer Presssack is
... a typical product made by the once many home butchers in the Hofer Land.
They processed the farmers’ well-fed pigs into delicious sausage products. Those parts of the pigs, the head meat and rind, and individually slightly different recipes for seasoning were used to produce the tasty Hauspresssack. The name of this typical Franconian product originated from having to clamp the sausages between planks of wood to evenly fill the sausages. Still today Presssack is made traditionally “red” with pork blood or “white” without blood.
The Hofer Presssack is a traditional product of the traditional rural butcher shop. Due to its structure, the Hofer region normally only had small farms that didn’t have too many pigs. The few pigs that were fattened up at the farms normally went to the local butcher. Almost always one pig was fattened up even longer so that later the farmers could slaughter and process the fat and heavy pig themselves. As there were a lot home butchers that had always felt the pressure to exceed the others, the quality of their sausages kept improving. Some rural butchers even settled down in Hof and sold their excellent sausages; this is why homemade sausages have such a good reputation and are known in town and country.
Presssack is often eaten with a slice of bread, a gherkin and medium hot mustard. A pale or dark lager goes well with it.
View from the city hall tower
The view from the city hall tower ist worth the climb of 152 steps. In 32 meters you have a magnificent view over the city.
The tower is open during the summer months. You get the key at the tourist information.
Stadtführungen in Hof
Von April bis Oktober findet jeden Samstag um 10 Uhr eine Stadtführung durch Hof statt.
Eine Anmeldung ist dafür nicht nötig, empfiehlt sich aber für mehr als 10 Personen.
Where some of us once lived, where some still do ...or work (nearby): Film