SPRAGG'S MEAT SHOP

(403) 378-3800

History

Greg and Bonnie started farming at their present location in March 2002. After being employed at a hog barn in the area, Greg’s desire was to have his own hogs. So Bonnie purchased 3 little pigs for his birthday in May 2002. And the herd grew from there. By the end of the summer, Greg had raised 75 weaner pigs to market weight. Of those he kept 25 females for breeding stock and the rest were sold. The farm also consists of 200 acres of irrigated land on which crops are grown to later grind into the necessary pig feed. These crops include barley, wheat and fababeans.

Spragg’s Meat Shop opened in Nov 2005. This expansion into processing allows Greg and Bonnie to raise the hogs, process them and then market the pork products direct to the consumer. Greg directs the meat processing with 4 staff helping to get everything done. Spragg’s Meat Shop in Rosemary is the main processing/retail outlet for their free range natural pork, but this pork is available at various farmer's markets in Alberta.

Hog Production

On the farm, Greg and Bonnie raise the hogs outside on pasture where the pigs are allowed to root in the dirt, make mud wallows, and run around in wide open spaces. In the winter time, all of the animals have straw bedding to keep warm. The pigs will bury themselves in the straw on the coldest days to stay warm and cosy. When the sun comes out, they will play in the snow and continue to enjoy their outdoor environment.

The hogs get a consistent diet throughout the year of a barley and fababean ration which is fed to them in self feeders. In the summer, they will graze the pasture, in the winter additional alfalfa hay is provided to maintain the same balance of flavor in the pork.  The hogs are raised to a finished weight of 240 lb which happens over a 6-7 month time frame. The additional 3-4 weeks of growing time for our pigs adds additional flavor to the meat.

We feel our pigs live in a low stress environment and are allowed to live a happy life. Because of the drier, more natural environment they live in, disease pressure is brought to a minimum which allows us to offer a product that has not been raised with antibiotic use in their feed. The low stress, the environment and the more natural growth periods, all contribute to the flavour of our pork products.

Why Buy From Spragg's Meat Shop?

Greg and Bonnie are proud of the pigs that they raise. Although both Greg and Bonnie have raised hogs in confinement operations, they would never consider putting up a barn after having raised hogs outside since 2002. When pigs are allowed to live and grow in a more natural environment, they develop personalities and even attitudes. Raising hogs in a low stress environment means happy pigs and happy producers.

Our pork does taste better. Sunlight and fresh air and a pasture diet does amazing things to pork flavor. It also tastes better because you know that it was a happy pig. We are working hard to produce the best pork for you. It starts the day the pigs are born, and continues right through to when we cut pork chops, smoke the bacon, and marinate the roast. We want you to get as much enjoyment eating our pork as we had getting it to your table.