About
Rich in heritage
Huntsham’s Michelin-quality meat comes from heritage breeds that are raised with patience and rooted in tradition.
Our breeds have been chosen with care to represent the very best of British, producing meat of exceptional quality and depth of flavour.
Generations of farming tradition
For 500 years, Huntsham has been in the hands of one family: the Vaughans. For generations, they farmed the land and nurtured the heritage breeds that remain at the heart of our business today. In 2025, the family passed Huntsham to Blacks, securing a future for the business, the rare breeds and the land they had cared for over centuries.
Huntsham was a delightful farm park, open to visitors of all ages, with a number of key heritage pig breeds. Longhorn cattle and Ryeland sheep grazed the land.
From tourism to meat production: a change of focus to rearing heritage breeds and building partnerships with the country’s greatest kitchens, championing our Middle Whites as ‘the’ pork pig.
Our butchery was built. With space for us to break down and age each of our animals, allowing us to take true responsibility for them throughout the process.
The UK’s only source of Longhorn beef, Middle White pork and Ryeland lamb, raised, aged and butchered together on our historic Herefordshire farm.
The Breeds
Three ancestral breeds
Huntsham champions three carefully chosen heritage breeds – preserving the traditions of British farming by prioritising quality over speed. We honour centuries of skilled animal husbandry in bringing exceptional flavour back to the table.
Longhorn Cattle
The breed that made England famous for its fine roast beef. Longhorn is now a rare breed, with two centuries of history – but the quality of meat remains unsurpassed.
Huntsham’s Longhorn beef was chosen by Heston Blumenthal for his series Perfection as the ‘best beef available in Britain’.
Middle White Pigs
One hundred years ago, the Middle White was the pork pig of England with exceptional crackling and flavour – yet today it’s rarer than the Giant Panda.
Huntsham maintains the country’s biggest breeding herd, with over a third of the remaining population. Our Middle White pork is the star of the table and tastes just as it ought to.
Ryeland Sheep
Our native breed – Ryelands were established on the Hereford marshland by local monks as far back as the 12th Century.
Known as ‘the sweet meat of Herefordshire’, Ryelands are grown very slowly through four seasons to create a dense, literally sweet meat which carries great flavour.
From field to kitchen
Slow grown
From their birth right here on the farm, our animals are reared with patience and given the environment they need to thrive.
Aged to perfection
It’s essential not to rush this stage, so you’ll find our beef hung for at least 35 days, pork and lamb for over a week.
Prepared by master butchers
Each animal is honoured in death as in life, with careful butchery that values every cut, from nose to tail.
Presented to you
Buy online for home delivery or establish a trade relationship for chefs looking for bespoke cuts and orders.
The proof is in the eating
