What We Make With Our Smoked Bacon Trimmings
The trimmings from our home-smoked bacon never go to waste. We slowly turn them into a rich bacon jam with onions, brown sugar and Jack Daniel’s.
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Bread, Cheese, and Old-School Food
Traditional kitchen skills, homemade food, and recipes that take time. Real bread, smoked bacon, liverwurst, and goat-milk labne from our kitchen.
6 stories
Honest homestead stories in Bread, Cheese, and Old-School Food.
How I Trim and Portion a Whole Beef Tenderloin
A whole beef tenderloin looks expensive and intimidating, but breaking it down at home is easier than many people think. This is how I remove the silver skin, clean the meat and cut it into steaks.
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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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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
A 200-year-old Groningen family recipe brought to Cebu: homemade liverwurst, traditional food skills, and a taste of Dutch family history.
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