Loudonshire Farm

Quality Artisan Meats

Words from the Owner of Loudonshire Farm

Jim Czack

Welcome to Loudonshire Farm, where quality, tradition, and integrity come first. I’ve dedicated my life to raising heritage livestock the right way, focusing on slow growth, superior genetics, and exceptional flavor—not mass production.

I believe that food should be raised with care, grown with patience, and enjoyed with gratitude. Whether it's Black Welsh Mountain Sheep, Dexter cattle, heritage poultry, or pasture-raised eggs, breed and farming practices matter more than most people realize.

At Loudonshire Farm, we’re not just raising animals—we’re preserving a way of life that values quality over convenience. I invite you to experience the difference.

Bringing Quality to Your Table

We proudly ship from Vermont to South Carolina, delivering the exceptional quality I stand by—straight to your home.

👉 Visit our Shipping Page to learn more and place your order today!

A Little More About Me

I grew up in New York, raised by my father, Richard A. Czack, CMC of the Culinary Institute of America. Needless to say, food was a central part of my upbringing. Spending time in the Escoffier Room, American Bounty, and my father’s kitchen, processed foods were never the norm. Instead, we sourced our ingredients directly from farms, live markets, and fresh harvests. Unlike the typical chicken, pork, and beef cycle, we ate a diverse range of foods, always focusing on quality and tradition.

While one of my sisters followed in my father’s footsteps and pursued a career in the kitchen, I took a different path—farming, particularly in vineyards. Over the years, I found my true talent: working with horses. This passion allowed me to spend most of my years in Germany, France, and Ireland, until my body could no longer endure the physical demands of riding.

Upon returning to the U.S., I was shocked by the decline in food quality. What I found in stores was nearly inedible to me. The only solution? Farming my own food. Every breed of livestock I raise is selected for one thing only—quality.

Raising Livestock for Quality, Not Profit

🔹 Black Welsh Mountain Sheep – A primitive hill breed known for centuries as "The King's Mutton". The meat is exceptional in both flavor and texture, far superior to commercial breeds. However, due to their slow growth rate, they take 20–24 months to reach proper slaughter weight, classifying the meat as hogget. Interestingly, with this breed, the older the ewe, the better the meat—yet many consumers are afraid of the word mutton.

🔹 Dexter Cattle – I grew tired of the Angus hype and the false narrative that Angus equals quality. The truth is, Angus cattle perform well in corn-fed feedlots for profit, but they don’t produce the best beef. Instead, I raise Dexter cattle, and the difference is unmistakable.

🔹 Chocolate Turkeys – Simply superior in taste and quality.

🔹 Heritage Geese & Ducks – Fifteen years ago, I couldn’t find a quality goose for Christmas, so I took on the challenge of breeding my own. My ducks have been selectively bred for over 20 years to restore them to their 1872 heritage standard. At one point, I was supplying 2,000 ducks per year to restaurants—until the lockdowns shuttered all my customers.

🔹 Dark Cornish Chickens – These birds are bred for flavor, not profit. Many people dislike them because they actually taste like chicken—something that’s rare in today’s market. I refuse to raise commercial, mass-produced birds just to make a dime.

My Philosophy on Food & Farming

For me, farming isn’t just about raising animals—it’s about preserving quality, tradition, and integrity in our food. Most consumers have never tasted real, slow-grown meat and are unaware of the difference that heritage breeds, proper feed, and humane raising practices make. The industrial food system has prioritized efficiency over excellence, and I refuse to be a part of that.

I believe that food should be raised with care, grown with patience, and enjoyed with gratitude. Whether it’s beef, poultry, lamb, or eggs, breed matters. Time matters. Quality matters.

If you’ve never had true pasture-raised meats from heritage breeds, you’re missing out on what food is truly supposed to taste like. I farm to bring that experience back—one animal, one meal, and one bite at a time.