THE SUNDAY TELEGRAPH – STELLA MAGAZINE, 18TH NOVEMBER 2007, TAMASIN DAY-LEWIS

Posted on 04/11/2007 | by Stuart Noton

I get my Longhorn beef aged for 33 days and my Middle White pigs – the best crackling this side of heaven with a thick, white ribbon of fat – through the post from Richard Vaughan at Huntsham. The beef is unparallelled.

Reviews

Michel Roux – Le Gavroche, London

“Middle White pork has the crispiest skin and the best flavoured fat to accompany its fantastic tasting meat.”

**Daniel Stuki - Head Chef Sketch (The Lecture Room) 3* Michelin**

“We are blessed to have such a unique ingredient in the Lecture Room kitchen. The flavour & quality of Huntsham Farm’s aged Middle White pork is like no other and we are proud to serve this on our a la carte menu”

Just about to order my second half middle white pig with sausage this has to be the tastiest pork I've eaten makes excellent sausage too going to try curing belly for bacon next 😋
stephen normanton
01/11/2025 

My first luxury box arrived last week. Sirloin steak on the bone. Spectacular. Best sausages I have ever eaten. The pork belly is superb with great crackling. I will be roasting the fore rib of beef for lunch today. Can’t wait. Thanks Richard. Winter Middle White pork box next.     .
Mark Bond
27/02/2022 

Excellent little farm in a picturesque place.
Chris Nobbs
02/07/2021 

Huntsham support the 55th Taittinger Prix International de Cuisine D’Auteur

Huntsham were chosen to supply our Middle White pork for the eight international competitors for the 55th Taittinger Prix International de Cuisine D'Auteur.
We have also supplied our Middle White pork for the celebratory dinner at BAFTA awards.