Homestead Serendipity

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

A batch of pork loin and beef eye round, out of their 2week cure, next step is the ageing process, pork loin will becom...
30/03/2025

A batch of pork loin and beef eye round, out of their 2week cure, next step is the ageing process, pork loin will become Lomo and the beef eye round Italian cured beef

We are offering aspiring home chefs and professional chefs a package of our umami products to experiment with. In the pa...
24/03/2025

We are offering aspiring home chefs and professional chefs a package of our umami products to experiment with. In the package will be a wild yeast fermented plum vinegar (330ml), a wild fermented orange vinegar (330ml), a beef liver garum (125ml), a harder/west coast mullet fish garum (125ml) bottles, a fermented Worcester sauce (125ml) made with sour figs and west coast mullet and lastly a 250ml glass jar of shio koji, a super versatile condiment/ marinade/salt replacement essential in every kitchen - use to age protein, or to pickle vegetables. Shio koji contains three major enzymes, proteases that break down protein, amylases that breaks down starches into sugars and lipases that break down fats into fatty acids. These enzymes contribute to flavour development and tenderisation of foods when shio koji is used as a marinade or a seasoning. All this for R350 plus shipping

A new batch of soy sauce in the making, soy beans and bran husk inoculated with aspergillus oryzae, water, salt and time...
23/03/2025

A new batch of soy sauce in the making, soy beans and bran husk inoculated with aspergillus oryzae, water, salt and time

Two new products for your enjoyment the first is a beef and bacon frankfurter 50/50 beef and bacon.Sage and fennel salam...
22/03/2025

Two new products for your enjoyment the first is a beef and bacon frankfurter 50/50 beef and bacon.
Sage and fennel salami sticks.

A fresh batch of our Wiltshire style pork bangers ready to enjoy. The profile is traditional English ingredients i.e gin...
17/03/2025

A fresh batch of our Wiltshire style pork bangers ready to enjoy. The profile is traditional English ingredients i.e ginger,nutmeg, white pepper sage and marjoram. 100% pork.

23Kg of belly/streaky bacon just out of our smokers.our bacon is dry cured for 14days then hickory wood smoked to perfec...
15/03/2025

23Kg of belly/streaky bacon just out of our smokers.our bacon is dry cured for 14days then hickory wood smoked to perfection. Our bacon is known for the best bacon in the Langeberg district. We will be stocking up on Monday for our Montagu residents. Order directly from us or from swellendam or from

Another reason to support artisanal business. Kim and I control “what comes in the back door and what goes out the front...
14/03/2025

Another reason to support artisanal business. Kim and I control “what comes in the back door and what goes out the front door” and quality is a very important part of our business. Here we are preparing 27Kg of course ground beef for next weeks sausage orders.

This is how we start with the 2 month long journey of making serendipity Italian style cured beef
13/03/2025

This is how we start with the 2 month long journey of making serendipity Italian style cured beef

Making our own sun energised paprika for our chorizo sausages, our german frankfurters etc
13/03/2025

Making our own sun energised paprika for our chorizo sausages, our german frankfurters etc

Introducing this simple yet transformative ingredient that has been used in Japanese cuisine for centuries and now takin...
10/03/2025

Introducing this simple yet transformative ingredient that has been used in Japanese cuisine for centuries and now taking off in the West, namely Shio Koji.
Add Shio Koji to almost any food as an alternative to salt, replace one teaspoon of salt in your recipe with two teaspoons of Shio Koji, your food will taste just as salty, but you will only be using 10% of the salt. Shio Koji contains protease which transforms protein into 100 types of amino acid, one being glutamate the umami flavour. Also a great marinade for any meat, brush over a thin layer on your meat and leave overnight. Shio Koji also contains amylase which performs a similar function on starches, nothing nicer than a boiled potato that has been coated with Shio Koji and left overnight and then fried or grilled the next day. Serendipity Deli is offering a 250ml bottle of Shio Koji at R100. Order directly from us. Orders can be sent via Pudo.

we have just restocked with our cured meats and sauces. Go and try our ostrich pastrami or our guanciale or our new la...
10/03/2025

we have just restocked with our cured meats and sauces. Go and try our ostrich pastrami or our guanciale or our new lamb, apricot and almond fresh sausage

25kg of course ground 80/20 pork shoulder,freshly minced, our first step to making sausage for next weeks orders
07/03/2025

25kg of course ground 80/20 pork shoulder,freshly minced, our first step to making sausage for next weeks orders

A selection of cold meats, mayonnaise mustards and hot sauces in stock at today.
07/03/2025

A selection of cold meats, mayonnaise mustards and hot sauces in stock at today.

We are happy to let you know we have a new batch of our wild yeast fermented peach and plum vinegar in stock again. Frui...
04/03/2025

We are happy to let you know we have a new batch of our wild yeast fermented peach and plum vinegar in stock again. Fruit from JP De Villiers farm Goedemoed farm,in the Koo valley. Fruits are organic, hence us been able to harvest the fruits own natural yeast to turn the fruit into alcohol first and then allowing air borne acetic acid bacteria and oxygen to convert the alcohol to vinegar. R150 a litre directly from us.

A new batch of beef biltong salami sticks for your enjoyment
04/03/2025

A new batch of beef biltong salami sticks for your enjoyment

Slicing 1Kg batches of our exclusive koji assisted Coppa and Lomo cured meats for an out of town customer.
01/03/2025

Slicing 1Kg batches of our exclusive koji assisted Coppa and Lomo cured meats for an out of town customer.

A 15kg batch of Wiltshire style sage and marjoram pork bangers and chipolatas for Penhill Farm, one of the best wedding ...
28/02/2025

A 15kg batch of Wiltshire style sage and marjoram pork bangers and chipolatas for Penhill Farm, one of the best wedding venues in the Langeberg district. Only the best pork and natural casings

A new batch of fresh Spanish chorizo just out the fermentation chamber. This is the perfect chorizo for a Chourico a’ Bo...
27/02/2025

A new batch of fresh Spanish chorizo just out the fermentation chamber. This is the perfect chorizo for a Chourico a’ Bombeiro, or as a topping on pizza or a pasta etc. Our chorizo is made using the best quality Spanish Paprika available in South africa. We don’t use the food dye E127 (butchers red) used by most commercial chorizo manufactures to make the chorizo red but rely solely on good quality pork, paprika and red wine.

Address

Montagu

Website

Alerts

Be the first to know and let us send you an email when Homestead Serendipity posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Homestead Serendipity:

Videos

10kg of foot long german style frankfurters in the smoker, half beef half pork, enjoy @dieselandcreme #frankfruter #barrydale #montagu #swellendam #robertson

Fresh ostrich fan fillet from oudtshoorn ready for a two week wet brine. These will be turned into very popular ostrich pastrami @dieselandcreme @the_earth_centre_ #ostrich #pastrami

We produce small batch artisanal garum for a few chefs in CPT, namely our beef liver garum, our bacon garum, our venison buffalo garum and our two fish sauce garum, a snoek and a harder/mullet. Today we are attempting a new smoked pork skin and juniper berry garum. Simply meat, koji, salt water and time. #koji #kojikoji #kojibuildscommunity #garum #garummarket #condiments

A double batch of Koji rice ( Aspergillus Oryzae fungus) rice , out of the incubator. Its taken me 5 years to get a 100% successful harvest every time now, so proud of Kim and my persistence. What are we going to do with these two batches ? First we making soy sauce, then fish sauce, a fresh batch of miso, and then the rest will be used to assist our whole muscle charcuterie with curing. #koji #kojikoji #kojicharcuterie

Sending you lots of love from Serendipity homestead montagu ❤️

We are adding a new sausage to our portfolio! It is an all Karoo lamb sausage with some added flavour of lamb tail fat, Turkish apricots and toasted almond flakes. The star of the spice profile is cumin, also added is garlic, paprika, black pepper, coriander and salt. All in a natural 28mm casing with a length of 10cm, ready for your braai. Order directly from us #sausage #montaguashtontourism #swellendamtourism #barrydaletourism #mcgregor

Three 1.5Kg batches of Koji rice ready. These will be vacuum bagged and frozen for future use or used in the coming weeks in either our Koji assisted charcuterie, making fish and meat garum, rice vinegar, shio koji (a meat or vegetable marinade) or Amazake. It’s also used in making our QP mayonnaise and wholegrain honey mustard. Our incubator is a converted fridge that has been adapted to give us a constant temperature between 28c and 35c and a 70% constant humidity #kojialchemy #koji

For all those culinary innovative chefs out there. It’s that time of year again and we have fresh and frozen Acmella oleracea flower buds available. They will be available again until end of July. This flowering herb’s common names are buzz buttons, szechuan buttons, paracress, jambu or toothache plant. Selling at R7 a bud directly from us. For those who do not know the buzz button, this is an edible flower that induces a tingling, electric sensation in the mouth and alters the perception of different flavours. Great in desserts, ice cream, cocktails etc

Not to “rub salt into the wound” so to speak. Homestead Serendipity is not totally reliant on Eskom power, we have an 8kva solar setup installed on the roof of our charcuterie room, that reliably runs all our freezers, fridges, the charcuterie aircon and meat grinder, mixer etc.

Kim and I have had the privilege of working with Koji spores for the past 5 years in many varies ways, whether it’s been to assist with our charcuterie curing, making meat garum, Shio Koji, Amazake Koji, to our new and exciting Koji Cream ice cream. We now have the ability to produce bigger quantities of Koji Rice Ama-koji (amazake base) and Shio Koji which, we are now able to offer the general public DM us for further info #koji #amazake #shiokoji #swellendamtourism #montaguashtontourism #mcgregor

Shortcuts

Share