Good for our pigs, good for you.
Our pigs are pasture raised in Alberta. We are committed to ethical, sustainable farming practices that support a healthy environment for our free range pigs, and the community as a whole.
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.
Our piglets are born at a local hog producers farm and are raised indoors until they reach 50lbs. The pigs then travel to live a low-stress life on our free-range pastures in Rosemary, Alberta.
We pride ourselves on providing our pigs with the best quality of life possible during their time on the farm. In the spring and summer months, our pigs wander in the pastures and enjoy a plant-based antibiotic-free diet. Free-range pigs have plenty of room to roam and explore – and they tend to develop their own unique personalities!
During the colder months, the pigs are in the same pastures but generally choose not to wander and graze to the same level. Straw and alfalfa hay keep the pigs warm and keep the foraging component in their diets. By raising happy pigs in a healthy environment, we can create safe, great-tasting pork products.
Once our pigs have reached 240 lbs., they are loaded at the farm and transported for slaughter and provincial inspection. Once chilled, the pork is then transported back to Spragg’s Meat Shop in sides to be further processed.
We process all of our pork on-site at Spragg's Meat Shop. Processing begins within two days of slaughter, meaning our products are incredibly fresh.
After processing, our products hit the shelves of our Rosemary and Calgary Meat Shop locations and make their way to the Calgary Farmers’ Market. All of our fresh pork cuts are cut and packaged weekly, and the whole process is timed to get the freshest pork products possible to you, the customer.
Lambs on the Farm
Our daughter, Ruth Spragg, placed 3rd in the Provincial 4H Sheep Show. Watch her video below on how her lamb operation at Spragg’s Meat Shop benefits the environment:
