Spragg’s Meat Shop started with a wish. After working in the commercial hog industry for 2 years, Greg Spragg dreamed of raising his own pigs. On his birthday, his wife Bonnie surprised him with 3 little pigs of his own. By the end of that summer, Greg had raised 75 pigs, and in November 2005, they opened Spragg’s Meat Shop. The meat shop serves as the main processing outlet for their free-range, natural pork. Greg and Bonnie believe that when you’re raising pigs, you need to treat them well. That’s why their pigs have access to a free-range environment, and they only eat antibiotic-free plant protein diets throughout their lives. The pastured are seeded with annual grasses, and when winter comes, the pigs enjoy straw and alfalfa hay. In 2017, the Calgary Chamber of Commerce awarded Spragg’s Meat Shop with the prestigious Environmental Stewardship Award.