Our Farmers

More people are wanting to know more about where their food comes from, more importantly, where their meat comes from. Here at Mettrick's we source our meat from farms within the Peak District, the North West and Midlands,with some slight seasonal variation. All of our cattle, pigs & lambs passing through our small abattoir in Glossop will have travelled only a short distance before arriving with us.  This is important to us, not only for animal welfare reasons, but we also pride ourselves on being able to answer any query about the provenance of all of our meat. We believe this is something only a handful of butchers in the UK today can honestly claim to be able to do. Our customers often ask where their chosen cuts of meat came from and all of our staff are trained to tell them exactly where.  We do not cut corners to save a few pence, nor are we trying to compete with well known supermarket chains that process meat on a much larger, less transparent scale. We are more concerned with the quality of our meat, its freshness, its taste and its journey to us.
High Peak Lamb 
We source our lamb from John & Sam Driver based in the local village of Chisworth. We have worked with John and his family for decades and they continue to supply us with beautiful lamb throughout the year from New Season to Mutton. 

Barn Reared Chickens 
Since 1927 the business, originally called Whitwam Brothers, has supplied poultry and eggs to butchers, farm shops and eateries within a 20-mile radius of Huddersfield.  The business, now called P&R Whitwam, is run by Robert and his family they supply our RSPCA Freedom Food barn reared chickens. The Chickens that Robert supplies us with are slow maturing and live in a natural environment.


Herb Fed Free Range Chickens
Our free range chickens are supplied by Herb Fed they are truly free to roam outside and make use of their natural instincts; being able to peck at the grass, find and eat insects, dust bathe and soak up the sunshine…. Or the rain!They live in mobile huts in small flock sizes, are hand-fed and bedded up daily with fresh straw.
Because our poultry has had time to grow slowly, reaching maturity naturally, the taste and texture has had time to develop further.
The fresh herbs we introduce really enhance the natural flavour of the meat giving it a greater depth and unique taste.

Hill Top Turkeys
All of our White and Bronze Turkeys are supplied by David Heap based in Holmfirth. They produce a slower growing bird on natural food that results in a more succulent, tender and flavoursome meat. We have stag birds delivered weekly the  stag birds have a layer of fat under the skin that will prevent the meat from drying out during roasting.


Free Range Pork 
We source our pigs from Packington Pork which is truly free-range meat, with a delicious taste hard to find elsewhere. As a fourth generation pig farmer, Robert Mercer is exceptionally proud of his free-range pigs, and always strives to improve life for the pigs wherever possible.
 Healthy, happy, stress-free pigs. Free-range means free-range! Our pigs are bred and live outdoors for their whole lives Packington pigs are produced to the highest of welfare standards (RSPCA Freedom Food accredited) Antibiotic, growth promoter and additive free – natural meat with no water added