Unthank Hall Traditional Meats

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Unthank Hall Traditional Meats

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Good, honest meat from our farm 🐄
Home-reared, grass-fed 🌿
Meat boxes delivered 📦
🌿 Free recipe booklet

30/10/2026

Two pork boxes left in the freezer from our last cut.

A Family Pork Box at £50 — roasting joint, loin steaks, ribs and sausages, about 3kg. And the big Outdoor Reared box at £95 — two roasting joints, belly, chops, king ribs, steaks, mince and sausages, all from our own pigs.

Both frozen from fresh, vacuum packed and labelled. Born here, reared outdoors in the mud where pigs ought to be, and taken the ten miles to our local abattoir by us.

If you'd rather have it fresh and cut your own way, there's a quarter of a pig left on the next cut at the end of November — you tell us how you want it done. But if you just want good pork in the freezer this week, these two are ready to go.

Collection from the farm is free if you're local, or we'll deliver.

Dan 🐖

22/10/2026

And so it begins… winter feeding 🚜🌙

The grass is running out, so it's out with the bales every evening now. The Dexters hear the tractor coming and they're lined up waiting before I've even got the bale off the the spike 😂

Don't worry, they're still 100% grass-fed. This is just summer's grass, cut, dried and saved for when the fields need a rest.
They're happy, hairy and tucking in. Long winter ahead, ladies!

21/10/2026

Free pumpkins, courtesy of a pig's backside 🐷🎃

Last year we chucked them some pumpkins and they wolfed the lot, seeds and all. Those seeds came out the other end, went on the muck heap… and this summer, up they came!
Not one of these was planted on purpose. Some absolute whoppers, and a couple of funny little yellow ones too.

Well, that's the kids sorted for Halloween 👻 Cheers, pigs!

18/10/2026

A freezer with a hogget in it changes how you cook.

Not dramatically. You just stop thinking about tea. There's a shoulder in there for Sunday, chops for a Tuesday, mince for whatever gets made at half five when nobody's decided anything.

The reasons people actually give me:

— Big family, and it's the only way the sums work
— They're eating properly now, more meat and fewer middle aisles, and they want to know where it came from
— One shop a year instead of a decision every week
— They're splitting it with their mum, or a sister, or next door

Ours are Ryelands, a native breed, born here and taken through two full summers on Derbyshire grass. No grain, no concentrates, nothing bought in. I load them and drive them to the abattoir myself, ten miles down the road. No market, no lorry, no long journey at the end of it.

Roughly what you'd take home: a quarter 4.5–5.5kg, a half 9–11kg, a whole 18–22kg.

Four whole, eight halves and twelve quarters on this run, all cut to your own spec.

Drop me a message if you want to know what a freezer-worth looks like.

15/10/2026

People think a whole pig is for big families.

Half of ours go to households of two who’d rather shop once than fifty times.

Here’s what that actually looks like. A quarter pig is roughly 17kg — joints, chops, belly, mince and sausages, enough to keep a small household going for months. A half is a freezer drawer and a bit. A whole one is a proper shop, and you won’t be buying pork again until spring.

Christmas gammon. A belly for a Saturday. Sausages for the week, flavoured however you asked for them. And enough mince to stop you panicking on a Tuesday.

The thing about filling a freezer properly is that you stop thinking about dinner. It’s already in there.

And nothing in it is a mystery. It all came from one of our pigs, born here, reared outdoors, cut exactly how you asked.

We’ve three-quarters of a pig left for November. Drop me a message if it’s got your name on it.

🐖

14/10/2026

Out and about for the very first time today 🐷☀️
The piglets decided it was finally time to see what's beyond the ark, and they couldn't have picked a better day for it. Blue skies and autumn sunshine, with mum keeping a close eye from the front row.
Lots of zooming about, a bit of nosing in the dirt, then straight back to mum. Proper outdoor pigs in the making.

09/10/2026

Weaned eight lambs today and they look cracking.

Here's a question for you. Our sheep are Ryelands, and we've always taken them through two summers on grass — that's hogget. Older than lamb, deeper flavour, more fat on it, and it loves a slow cook.

Younger lamb is a different thing altogether. Milder, leaner, quicker to cook.
Neither's better. They're just different meats for different cooking.

So — which would you actually cook? A leg of lamb for Sunday, or a shoulder of hogget that's been in the oven all afternoon? Tell us below, because it genuinely shapes what we do with this lot.

Charlotte x

07/10/2026

Not the prettiest pictures we've ever posted, but honestly one of the most important jobs on the farm 🚜

Muck spreading. All the straw and muck from the animals' bedding goes back out onto the fields. It feeds the soil, the soil grows the grass, and the grass feeds the cattle and sheep. Round and round it goes.

We're on a slow mission to get every field on the farm into really good health, building the soil up a bit more each year. It's not glamorous, but it's where good meat starts.

02/10/2026

The results are in! She had seventeen piglets, all strong and suckling. A proper mixed bunch too, spotty ones and pink ones, all lined up and having breakfast. What a mum!

Thank you to everyone who joined in guessing.

01/10/2026

Not a bad way to spend a Thursday night 🐷

Our sow's decided tonight's the night, so I've been out in the ark with a torch watching the first little ones arrive. Brand new, still a bit wobbly, and already working out where the milk bar is!

She's doing it all herself, nice and calm, outdoors as nature intended. This is why we keep our pigs the way we do.

They live outside, they farrow outside, and they're raised slowly with their mum.

I'll update you in the morning with how many we end up with

Address

Unthank Hall Farm
Holmesfield
S187WF

Telephone

+447921251634

Website

https://linktr.ee/unthankmeats

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