Home-Smoked Bacon: Seven Days of Cure, Eight Hours of Smoke
We dry-cure pork for seven days, smoke it for eight hours over a carefully selected woodchip blend, then vacuum-pack and freeze our homemade bacon.
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Bread, Cheese, and Old-School Food
Traditional kitchen skills, homemade food, and recipes that take time.
4 stories
Honest homestead stories in Bread, Cheese, and Old-School Food.
Homemade Labne From Goat Milk at De Klomp Homestead
We made fresh Labne from our own goat milk at De Klomp Homestead, served with parsley and garlic as part of our journey into homemade dairy.
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Bread That Goes Stale in Two Days, and Why That's Good
Our homemade bread goes stale after two days because it is baked for flavor and nourishment, not engineered for an unnaturally long shelf life.
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Old-School Liverwurst and the Taste of Memory
Mike is preserving a family liverwurst recipe from Groningen that has been passed from father to son for more than 200 years and is now shared with his Filipino family.
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