Spragg’s Meat Shop has grown and developed significantly since it’s beginning, but, like most successful business ventures, it all started with a wish.
In 2002, after working in the commercial hog industry for two years, Greg Spragg’s dream to raise pigs of his own had solidified. On Greg’s birthday, his wife Bonnie gave him the gift that kept on giving. She surprised him with three little pigs, the first of many. By summer’s end, Greg and Bonnie had raised 75 pigs to market weight. 50 pigs were sold, leaving 25 for breeding stock.
By November 2005, Greg and Bonnie’s vision continued to grow as Spragg’s Meat Shop officially opened its doors. Expanding into processing allowed Greg and Bonnie to raise their hogs, process them and market their pork products all within Rosemary, Alberta. While Spragg’s Meat Shop is the main processing and retail outlet for Spragg’s free-range pork, you can also shop at the Farmers Markets and select grocery stores in Calgary and area.
Greg and Bonnie are proud of the pigs that they raise. They would never consider putting up a barn after seeing the benefits of raising hogs outside. When pigs are allowed to live and grow in a natural environment, they develop personalities and even attitudes.
Sunlight, fresh air and an open pasture do amazing things for the pork flavour. It tastes better knowing that the pigs were happily raised in a low stress environment. Spragg’s Meat Shop works hard to produce the best pork for you, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. We hope that you get as much enjoyment eating our pork as we do getting it to your table.
The main processing and retail outlet for Spragg’s Meat Shop’s free-range, natural pork is in Rosemary Alberta. The meat shop prepares Spragg’s free-range pork for the farmers’ markets, retail locations and restaurant and wholesale customers. Between the processing facility in Rosemary and the farmers’ market locations in Calgary, there are 20 employees.
Spragg’s Meat Shop opened in November 2005. Due to increasing demand for their product, a new, larger facility opened in Rosemary in 2014. Spragg’s Meat Shop’s free-range pork can now be found not only at farmers’ markets, but also in many grocery stores in Calgary and area. Check out your nearest natural grocery store, or one of the Calgary Co-op locations, to purchase Spragg’s Meat Shop’s free-range pork.
Spragg’s Meat Shop welcomes you to bring your beef, pork, lamb, or wild game to our Meat Shop located in Rosemary, Alberta for professional processing.
We will hang custom beef for up to 21 days on customer request. We offer full sausage processing, curing and smoking products as well as marinating options.
We would like to note that it is your responsibility to follow all regulations while transporting meat to our shop. Failure to meet these requirements will result in Spragg’s Meat Shop refusing to accept your meat.
For more information and pricing details, please visit our Custom Processing page. To book in your animal, arrange drop off and discus processing details, please contact us directly.
Greg and Bonnie started farming at their present location in Rosemary, Alberta in March 2002. At this time, they were raising approximately 700 market hogs per year on their farm, with anywhere from 250-350 hogs on the pasture at one time.
In order to increase production to meet the growing demand for their free range, happy pigs, they partnered with another local hog producer who supplies all of their little pigs. The babies are born year round inside. Once they reach fifty pounds, the pigs come to the Spragg family farm and are put into their free-range environment. The pigs continue to be antibiotic free, with only plant protein diets throughout their lives. Pastures are seeded with annual grasses to increase grazing time for the pigs. In the colder months, the pigs get straw and alfalfa hay to keep the forage component in their diets.
The Spragg family’s farm has 200 acres of irrigated land, where crops of barley and faba beans are grown to later grind into the necessary pig feed.