A sustainable-living homestead that specialises in Charcuterie.
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Breaking down a beef silverside to extract the eye round. This eye round will be turned into a Serendipity dry cured Italian beef. We like using the eye round because it imparts a rich beef flavour when cured and aged with salt, pepper and Italian herbs. Into a dry brine now for two weeks.
Yes we do work mostly 7 days a week, but this is out of choice. I love what I do and I am also passionate about our products, also we base our work ethic on a famous saying of Gary Player and I quote “ The more I practice the luckier I get “ unquote.
Serendipity Deli Meats has just completed a 10kg batch of Venison boerewors for your enjoyment. Simply Buffalo meat, beef fat, salt, pepper, coriander seed, garlic and red grape vinegar.
No binders, no fillings, no preservatives only 100% meat consisting of 20% fat
Today we preparing a new batch of Serendipity “ schweinshaxe” pork knuckle, our precious batch all gone.
These pork knuckles are unique.
After sending some time in a salt and spice brine, each pork knuckle, will be lightly cold smoked with hickory smoke and then will be vacuum bagged with herbs and spices. Then sous vide for 13 hours. The result is a super moist super delicious hock cooked in its own juices full of collagen and gelatine. Eat cold, warm it up, put under the grill or deep fry.
Today is bacon preparation day, these pork bellies will be cur into slabs, then dry brined until this time next week when the slabs will be rinsed and hot smoked.
Serendipity Deli has just stocked up Friday 16/8 , with the following products bacon, pancetta, guanciale, ostrich pastrami, beef pastrami, coppa, Spanish chorizo, duck fat, miso mayonnaise, QP Japanese style mayonnaise, very popular lemon and lime hotsauce, serendipity style worcester sauce, made with westcoast bokoms and sour fig, and last but not least our super popular miso soup mix, miso, bonito grains, dried mushroom powder, sumac and dried seaweed. Add to 1 litre of, off the boil water for a litre of alive miso soup.
A new batch of Italian style Sage and fennel salami out of the fermentation chamber, PH of the meat before fermentation was 6,1 after fermentation 4,9 so this batch is going to be lovely tangy flavoured salami. Now for the ageing process, this batch should be ready mid September or directly from us.
Also ready and available from tomorrow 12/8 is a new batch of our cured and aged pork Lomo. Sweet nutty flavours of cured pork loin.
A new batch of Serendipity’s Spanish style chorizo is ready. Smokey, well marbled with a lingering flavour of paprika. or directly from us
Every year in October we do our bit to celebrate Oktoberfest. Normally we only do this for the month of October. This year we have decided to offer Serendipity’s version of (Schweinshaxe) pork knuckle for 3 months beginning today.
Our pork knuckle is unique in the sense that, yes it is marinated for a week in brine, but then the magic begins where we lightly smoke the hock before it is sealed in a vacuum bag with star anise, yellow mustard seeds, bay leaf, juniper berry, allspice berry and a sprinkle of tarragon.
We then sous vide the hock for 13 hours in the vacuum bag, resulting in a moist, fall apart flavourful hock. Available from us immediately or from as soon as we can get stock to them
Due to the unexpected popularity of our new Caribbean lemon and lime hot sauce, we have run out of stock, but we do have a new batch brewing which will be ready by Friday. Simply fresh montagu limes, Serendipity preserved lemons, four types of chillies and herbs.
A 6 month fermented batch of serendipity Worcester Sauce available again. Our Worcester sauce is uniquely South African, instead of using the traditional tamarind we use sour fig and instead of using anchovies we use west coast bokoms
A batch of Serendipity secret pink sauce in the making.
Serendipity’s August sausage from around the world is ready for you enjoyment. This Greek Loukaniko is a pork and mutton sausage packed with Mediterranean flavours of fennel, orange zest, fresh ground leeks, oregano, thyme, garlic and black pepper. Then added is our naturally wild yeast fermented red grape vinegar and our naturally fermented red wine. All grapes are from
Preparing mutton loin for our sausage from around the world. August sausage is a Greek Loukanika half mutton half pork. The three main flavours to this sausage besides the mutton is Serendipity wild fermented grape vinegar, leek, and orange zest, and a dusting of smoke. This sausage will be available on Monday
We toast our spices to express the volatile oils which results in more complex and bolder flavours before we grind them. Here is a batch of spices being toasted for our baldejan ( wild spearmint ) and buchu boerewors
Todays been a saucy day at Serendipity Deli,😁here is a litre of our secret sauce for . This sauce starts off with its base being our QP mayo, to this we add tomato paste, and then the complex flavour profile gets layered in, we add fleshly pulped white onion, horse radish, serendipity Worcestershire sauce, smoked paprika, smoked chilli powder, celery powder and black pepper also available or directly from us. This pink sauce is delicious with chips, on hamburgers on hotdogs and a great with a full breakfast, put on your eggs, Boerewors, chips etc
A 4 litre batch of our super popular QP mayonnaise for make with fresh duck yolks and fermented rice vinegar.
Also or directly from us
Our celebrate sausages from around world for the month of August is. a Greek Loukanika.
This sausage is a pork and mutton sausage that is lightly smoked with pecan wood.
The flavour profile is typical Mediterranean, oregano, fennel, thyme, corriander and pepper.
To this we add orange zest, minced leeks and garlic with a generous amount of red wine vinegar.
The sausages will be available from next week or directly from us
We have a fresh batch of venison, buffalo boerewors/ sausage available for your enjoyment or or directly from us.
simply buffalo venison, beef fat, salt, pepper, garlic and crushed fresh bay leaves, no preservatives no binders
With Montagu-Ashton Tourism Association – I just made it onto their weekly engagement list by being one of their top engagers! 🎉
Our pork neck charcuterie “Coppa” is dry cured for two weeks, then painted with our Koji paste before being hung to age, nothing like koji assisted ageing
A fresh batch of Serendipity German style foot long frankfurters being smoked with cherrywood. .
One of our secrets not secret any more, for our consistent quality of our smoked products is our 2x Bradley digital smokers we dial in the time and walk away while the smoker/ oven controls heat and smoke
Due to the popularity of our hot sauce range at and we have added two more to our range making it a total of 15 flavours.
First is the Caribbean Lime & Lemon packed with flavours of a variety of chillies and fresh whole limes and lemons, cooked down to a pulp, then fresh cilantro leaves added. This sauce starts off with a strong crisp citrus flavour, then the heat and floral notes sneak up and hit from behind!!!
The second is Tamarind, this sauce has a unique sweet-sour flavour, with the added eastern influence of cumin and lime coming through, finishing with the bite of smoked bird eye chillies.
All sauces are based on the Louisiana style i.e. smooth.
Available next week from and will be our “Pate De Campagne” ( country pate) packed in vacuum bags 2x slices of 100g ingredients : pork mince, chicken liver mince and strips of duck breast fillets. Wrapped with Serendipity streaky bacon , then sous vide to an internal temperature of 75c
Homestead Serendipity welcomes our new family member. Meet Ollie, he is 6 months old and adopted from SPCA Swellendam. He is such a loving little man. We initially nicknamed him “batcat” while waiting for his adoption to be finalised as his facial markings look like he is wearing a batman mask. Introducing him slowly to Odin and hoping that shortly they are best friends.
Due to popular demand we have made a new batch of Miso soup mix. This mix makes 1 litre of miso broth contains white miso, bonito granules, dried shiitake mushroom, seaweed and sumac to add a floral touch get yours from or from
Just out the oven a batch of Serendipity Leberkase ( Bavarian style meat loaf) out the oven, no liver no cheese 😁 only pork and spices. We sell 200g packs sliced and vacuum bagged, or you can buy a 1kg loaf
Newly made stock available from us is bratwurst, game boerewors and fynbos boerewors
Yesterdays smoked bacon, de rind this morning then cut up in neat slabs ready for slicing.
We like to cure and smoke our bacon with the rind on to preserve flavour or directly from us
We have 6x 250ml jars of our freshly made Pastrami beef spread available. A great alternative to a fish paste toast, or add to freshly made spaghetti, or to flavour your steamed veggies. 100% pastrami beef, some butter to assist in emulsification, spring water , fresh onion, white pepper, ginger, nutmeg and yeast extract, no preservatives, no binders
6a Brown Street
Montagu
6720
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“Pulling the lions tail” Ollie testing his luck with Oden 😂
Hein, @jonkmanshof @jonkmanshof_30bath, thank you again for your regular 3kg order of Serendipity dry cured, hickory smoked bacon. Only the best will do for @jonkmanshof guests 🤩. Serendipity bacon is smoked in our Bradley digital smokers where heat and smoke is digitally controlled resulting in the consistency of our belly bacon. Also available @the_earth_centre_ @madeinmcgregor @montagulocal or directly from us #montaguashtontourism #swellendamtourism #mcgregor_best #bacon @toniculverwell @bradleysmoker
Serendipity deli charcuterie room “ eye candy” 😉#charcuterie
Enjoying a cold and wet Sunday evening watching bush TV 😁🥇
Sunday afternoons are for smoking week old dry brine pork belly, for the week ahead orders for our streaky bacon. Once you try Serendipity dry cured bacon there is no going back. This when you realise Serendipity bacon when cooked , you don’t end up with a pan of salt brine and half the size bacon you started with. With our bacon what you see is what you end with no salt brine in your pan @the_earth_centre_ @madeinmcgregor @montagulocal or directly from us #bacon #baconlovers #goodfood #porkbelly #pork
First job for a cold Monday morning is Montagu. 16kg of beef, pork, herbs and spices being tumbled to get a good mix and a natural myosin binding. From here we case and then smoke with cherry wood and “ Voilà “ we have a delicious foot long german style frankfurters
What a beautiful location for mindful meditation, this today on our Homestead Serendipity time 16:00 Wednesday 3/7/24 crispy winter super fresh air, with a hint of wood smoke, silence blended in with bird chatter #montagu #homestead #meditation #feelingblessed
Celebrating my Kims 59 birthday at our homestead, what more can one ask for this winter evening. Fire, a meal of risotto and wild caught Patagonian prawn, a happy dog and lots of red wine. Happy birthday my precious partner, best friend and my wife, wishing you many many more years you are an inspiration to me the children and our family. I love you forever ♥️🍷
Sitting on my meditation bench, Friday 7/6/2024 feeling blessed and happy with the peace that surrounds me in this chaotic world we now live in #homestead #homesteading #homesteadinglife #montagu #feelings #meditation #serendipity #homesteadserenity
Now this is Salami heaven 😂😋 @the_earth_centre_ @montagulocal @madeinmcgregor #charcuterie #salami #montagu #curedmeat #biltong #beefbiltong
We have just received a batch of venison buffalo meat. Here we are grinding up 20kg to turn for a new batch of game salami, the last 20kg batch was warthog. I love working with south African game meat because the meat is hormone and antibiotic free, free range and in this case with buffalo “ grass and reed fed #gamesalami #venison #buffalo #venisonsausage #freerange #hormonefree #gamemeat @the_earth_centre_ @madeinmcgregor @montagulocal #montagutourism
Citrus trees packed with fruit again this year. Montagu climate is a perfect climate for citrus #montagutourism #montagu #citrus #homestead
20kg of Salami ageing namely Italian sage and fennel pork Salami and 100% beef with black garlic and yellow mustard seed #charcuterie #salami #blackgarlic #beefsalami
A batch of pork jowls out of their cure, and now have had a painting of Serendipity Shio Koji, to assist and enhance favours during the phase of dry ageing to become Serendipity Guanciale #guanciale #shiokoji #koji #charcuterie #pasta #finedining
Today we slice and pack the belly bacon we smoked yesterday #montagu #bacon @the_earth_centre_ @montagulocal @madeinmcgregor #smokingmeat
Today was a sage and fennel Italian salami making day #salami #italiansalami
My favourite time on our homestead, to just be in the moment and be so grateful for everything. Also my most favourite season autumn, I call it the goldilocks season where its not to hot not to cold, with blue skies and super calm weather #montaguashtontourismassociation #homestead
NEW product for Serendipity Deli is ostrich pastrami this batch is for @dieselandcreme. We use only the best ostrich fillet from oudtshoorn abattoir. This fillet has a way to go before its a pastrami so watch this space for the end product reveal #montaguashtontourism #swellendam #mcgregor #pastrami #ostrich
Feeling totally content this Saturday evening on homestead serendipity. One can just feel the energy from the trees grass and soil with this beautiful and nourishing rainfall #montaguashtontourismassociation #serendipity
Today we separated the shiraz grape must from the juice as we are super happy with the colour and taste of the grape juice. We now have about 40 litres @goedemoedfarmaccommodation of shiraz grape juice which will go through a 2 stage process to become a @goedemoedfarmaccommodation shiraz grape wild yeast fermented vinegar #vinegar #montaguashtontourismassociation #homesteading
