Know Your Farmer, Know Your Food

Spragg's Meat Shop has grown and developed significantly since its beginning, but, like most successful business ventures, it all started with a wish. 

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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 of those pigs were sold, leaving 25 for breeding stock. 

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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 Rosemary is the main processing and retail outlet for Spragg's free-range pork, you can also find us as Calgary Farmers' Market and at Spragg's Meat Shop Calgary. 

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Greg and Bonnie's daughter, Ruth, started raising sheep on the farm in 2016. It started out as a small 4-H project but quickly turned into a flock of 20 ewes. Ruth breeds and lambs out these ewes every year and now supplies the lamb that Spragg's Meat Shop sells. As a young farmer, Ruth loves being able to see the process from start to finish. Understanding the whole process and hearing how much customers love her lamb truly makes her day.

 

Fast forward to today, their commitment to raising pigs outside on pasture, selling pork direct to the consumer and supporting our rural community as a whole has never changed. Greg and Bonnie are proud of the pigs 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 flavor. It tastes better knowing the pigs were happily raised in a low-stress environment. Spragg's Meat Shop works hard to produce the pork for you, from the day the pigs are born to the day the porkchops are cut, bacon is smoked and the sausage is made. We hope that you get as much enjoyment eating our pork as we do getting it to your table.