Spragg’s Meat Shop

Greg and Bonnie Spragg 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.
They now raise around 700 market hogs per year on our farm. There would be anywhere from 250-350 hogs on pasture at any one time. In addition to the typical cuts of pork you would expect to find, including our perfect bacon, we also create new sausage flavours all the time. Come down and taste the difference in our meat yourself.