Homestead Serendipity

Homestead Serendipity A sustainable-living homestead, located in Montagu, that specialises in Charcuterie.

16/08/2025

🏆Montagu – Best Dorpie 2025!🏆

Montagu has claimed the Best Dorpie title in the Kfm 94.5 Best of the Cape Awards! This win celebrates the beauty, energy, and spirit of our town, and the incredible pride and passion of our community.

Thank you to everyone who voted, and a special shout-out to Montagu-Ashton Tourism Association for showcasing all that makes Montagu unforgettable. Here’s to all the people who make our town truly shine! ✨

📻 To relive the special announcement, click here: https://www.primediaplus.com/best-dorpie-2025-montagu/?fbclid=IwQ0xDSwMMCvBleHRuA2FlbQIxMAABHj0gm2qMAk64qxsocf71KxzgpwFUnofh7LMsady5lg7HIXpvfhjaCMi5qXeO_aem_bkwihsr10Flvms6svYI_jg&sfnsn=scwspwa

A batch of our second best seller Lomo (pork loin)Just out of a two week dry cure and ready for a few months of ageing. ...
16/08/2025

A batch of our second best seller Lomo (pork loin)
Just out of a two week dry cure and ready for a few months of ageing. Dm us direct for your order

We just finished a 16Kg of our german style footlong frankfurters 100% meat half pork half beef. Grab a footlong french ...
15/08/2025

We just finished a 16Kg of our german style footlong frankfurters 100% meat half pork half beef. Grab a footlong french loaf , add in two footlong frankfurters and your favourite condiments and of course a good helping of “slap” chips and you got yourself an iconic family size Gatsby. DM us direct

Super happy with our first attempt at making a kelp garum. Because of the high protein levels (equal to a lean piece of ...
15/08/2025

Super happy with our first attempt at making a kelp garum. Because of the high protein levels (equal to a lean piece of beef) in kelp it makes it perfect for Koji mould “Aspergillus oryzae” to work its magic on. The protease in the Koji breaks down the protein in the kelp to super tasty amino acids which together with the ocean’s multivitamins and the minerals in the kelp, it leaches from the kelp into the salt brine of our garum mixture. This is then strained and you have a seaweed garum. The best part is that we have turned the bi-product into the most amazing kelp relish with the help of mirin, sake and soy sauce.😋. It’s all in the science😎 A bowl of steamed rice with a dollop of kelp relish makes for a perfect meal

Our Spanish style chorizo that went into the fermentation/ curing chamber the other day, is ready today for drying for a...
13/08/2025

Our Spanish style chorizo that went into the fermentation/ curing chamber the other day, is ready today for drying for a day then for a light smoking of cherrywood tomorrow before being left to age. This is going to be an awesome batch of chorizo again. The chorizo meat initial pH was 5,7 dropping down to a pH of 4,8. 👍👊
It’s all in the science 😉 This difference in pH is due to the lactic acid bacteria in the meat consuming sugars and producing lactic acid during it warm and high humidity curing stage. This “acidification “ is crucial for a number of reasons, the main one being it inhibits the growth of harmful bacteria making the food safe for consumption, it also plays a vital role in developing the desired texture and great flavour of this chorizo Dm direct

A new batch of Spanish style chorizo made today and really for the fermentation chamber. This super popular chorizo is m...
11/08/2025

A new batch of Spanish style chorizo made today and really for the fermentation chamber. This super popular chorizo is made with coarse ground 80/20 ( 80% lean 20% fat) pork shoulder to which we add 30% of our bacon offcuts cut into 4mm squares. Added to that is homemade paprika, garlic, onion, spices and red wine. Once fermented, they will get a light smoking in cherrywood

A new batch of our gourmet “fynbos boerewors” made today.This one of a kind, 100% meat half pork half ages beef, no bi...
07/08/2025

A new batch of our gourmet “fynbos boerewors” made today.
This one of a kind, 100% meat half pork half ages beef, no binders sausage has a spice profile of wild spearmint (Balderjan) Buchu, fenegreek, fennel, cumin, coriander, all spice berries, mustard seed ect contact us direct for your order

A new batch of our 80/20 wet aged beef trim about to be coarse ground into the tastiest beef mince you have ever tasted....
04/08/2025

A new batch of our 80/20 wet aged beef trim about to be coarse ground into the tastiest beef mince you have ever tasted. We wet age our beef until we reach a pH reading of around 5.4, which signifies that the beef has reached the perfect tenderness and max flavour. Thanks to the enzymatic breakdown of muscle tissue,the enzyme breakdown of protein into amino acids and the starches into simple sugar, hence the quick forming of a mallard caramelised crust when frying the beef. It’s all about the science. 😎The best burger patty you will ever taste. R160.00kg contact us direct

Was an early 5am Sunday morning start 🥶hot smoking our cured bacon slabs in maple wood. We like using maple wood for our...
03/08/2025

Was an early 5am Sunday morning start 🥶hot smoking our cured bacon slabs in maple wood. We like using maple wood for our bacon as it imparts a mild sweet flavour with hints of caramel, which is such a good match for the savoury taste of bacon. We dry cure our pork bellies for 10 days then hot smoke them to perfection. We only do belly bacon, but because we slice on order, you get to choose the thickness of your bacon and whether you would like it fatty or lean or in between. We also sell bacon slabs and offcuts for your pastas, stews etc. Contact us direct for your order.

After the bacon smoking, we smoked our german style footlong frankfurters in cherry wood.

Now for our second batch of bellies to smoke.

A new batch of Serendipity Nduja, ready for your enjoyment. This spicy, smokey spreadable salami is so versatile, and ca...
31/07/2025

A new batch of Serendipity Nduja, ready for your enjoyment. This spicy, smokey spreadable salami is so versatile, and can lift most dishes its been added too. Nduja pasta, my favourite Nduja, fresh cream chopped parsley and tagliatelle yummy! A topping on a pizza, A butternut and Nduja soup, A breakfast of scrambled egg mixed in with a dollop of Nduja.

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