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. Spragg Farms is expanding its pig production and expects to be raising 500 hogs to market weight annually. 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 3 staff helping to get everything done. Spragg’s Meat Shop is the main retail outlet for their free range natural pork, but this pork is also available at various farmer's markets in Alberta.

Hog Production

From 2002 to the present, Greg and Bonnie have continued to raise their hogs from birth to market weight in a natural setting. The sows have 2 litters per year with an average of 9-10 per litter. After nursing for 4-6 weeks, the piglets are weaned and put onto large pastures. They are always offered a barley/fababean ration along with either pasture in the summer or alfalfa hay in the winter.

The piglets do not receive any antibiotics or growth stimulants in their feed or by injection. Piglets do not experience the stresses of tail docking or tooth clipping and farrowing crates are not used. These practices are unnecessary when more room and access to the outdoors is given to each animal.

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.