Spragg's Meat Shop

Happy Father’s Day from all of us at Spragg’s Meat Shop!

A special shoutout to Greg Spragg, every week he’s working behind the scenes and cuts each pork chop you enjoy on your bbq.

We hope you all have a wonderful Father’s Day!

Did you know it takes 10 days for pork belly to become bacon? 🥓

Here’s a look at the process:

Day 1: We trim and prepare the pork belly, cutting it away from the side ribs and squaring the edges to create even, uniform pieces.

Days 2-8: The bellies are placed in a salt brine where they develop the signature bacon flavour.

Day 9: The bellies are hung and moved into the smokehouse, where they are smoked and cooked to 57°C.

Day 10: The final step, removing the rind (which we turn into dog treats 🐶), slicing the bacon and packaging it for your table.

Every step is done with care right here at Spragg’s.

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You can never have too much bacon 🥓

Did you know we make four different types of bacon?

🥓 Sliced Bacon- The classic. Made from the pork belly, smoked and sliced into the bacon strips everyone knows and loves.

🥓 Back Bacon- Also known as Canadian bacon. Made from the pork loin, it's our leanest bacon option.

🥓 English Bacon- The best of both worlds. Lean loin with a bit of belly attached, sliced extra thick and perfect for frying.

🥓 Cottage Bacon- A hidden gem and Ruth's personal favourite. Made from the pork shoulder, it's tender, flavourful, and perfect on a breakfast sandwich.

With our June special, there's never been a better time to try them all.

✨ Mix and match any 3 packs for $23

Shop in store or online today.