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Apr 19, 2008 07:46 AM

Excuse me in advance.... pig slaughter in Calgary?

Just curious does anyone know of anywhere or anyone who does a pig slaughter in the fall in Calgary? I have always been curious about pig killings and the subsequent making of sausages, prosciutto and cured meats. I would like to participate in this fall ritual.

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    1. I would recommend talking to the Italians and Portuguese. Ask butchers etc. Maybe Paolini's in Bridgeland or go chat up old Victor from Mercato. They will likely have the info you need. And believe me, it IS taking place, just gotta seek it out. Good luck and let me know what you turn up.

      1. I'm sure with a bit of sleuthing you can certainly find what you are looking for, as the previous poster suggested. You may have to go outside of Calgary. Broek Pork Acres is near Lethbridge and has amazing pork. I'm sure if you talk to them they can point you in the right direction.

        6 Replies
        1. re: sweeterpea

          I am a great fan of Hugh Fearnley Whittingstall a fellow Brit, who has written a few great books about growing your own food - I urge you to check his work out - i know Cookbook Co carry them all.

          Anyway - here is some info about the whole process of rasing pork for slaughter - including details of how the meat is prepared post slaughter.

          1. re: graemejw

            Ya gotta love Hugh FW. His meat book is the absolute must have for raising, slaughtering, butchering and utilising farm animals. Especially pigs.

            Arrigo, are you planning on raising a couple of pigs this year?? If you need a hand let me know. I'm a competent butcher and have a fondness for charcuterie. Love to eat nose to tail.

            1. re: knifeguy

              Hard to raise pigs in a rented apartment. But just interested in this ritual. I love to learn to make salumi and how to butcher. So I thought I would knock two birds with one stone.

              I have been inspired by a couple of cookbooks in my collection ( Charcuterie Cookbook by Ruhlman and The Book of Pork by Bruce Addelis) to try my hand at charcuterie. I am even tempted to buy a small wine cooler to create a drying environment for homemade charcuterie.

              BTW Knifeguy did you actually work at St. Johns in London? Because I came within half an hour of getting into St. Johns... if I didn't have to catch my plane back to Calgary, I would have been enjoying a true "fifth quarter meal" at St. Johns about 18 months ago. I have been to Incanto in SF for a tasting menu for 5th quarter meal. OFFAL ROCKS!

              1. re: Arrigo

                Ya, offal rocks. I was the Sous Chef at St John for a few years back in 2005. I miss the bone marrow too much!

                Th eRuhlman book is great. Also check out Jane Grigson's Charcuterie and French Pork Cookery.

                BTW I've been curing some hams in a wine cellar in town here in Calgary for the past couple of years and I have to say that the terroir there is outstanding. Lets amke some ham, sausage and bacon this autumn.

                1. re: knifeguy

                  Hey Knifeguy!

                  I will definitely take up your offer about doing some homemade charcuterie in the autumn. BTW... I was standing outside the door of St Johns half an hour before it was to open for lunch and banging on the door to have them let me in before I missed my flight. Drop me an email and we should grab some tripe and beef tendon in Chinatown!

                  BTW... I am trying to order some grass-fed beef bone marrow bones. I will email when I get a hold of them!

                  1. re: Arrigo


                    Should be easy enough to get marrow bones from happy veal. I got some recently from Second to None. Just a couple days lead time.

                    Broek Acres raises great pigs and we can get a whole one.

                    Sugo also does great tripe sometimes.

        2. Greg Spragg at the CFM raises & sells free range pork - he's in Rosemary which from the Herald article today says is near Brooks. I'd suggest talking to him, although since weekends at the market are so busy contact him thru his website: :)