News

New admin

Good day everyone,

My name is Jane Patterson and I am taking over bookings and admin from Baaron.  I look forward to filling your booking requests and thank Baaron for helping me learn the process.

Jane Patterson

Now closed for the season. We will reopen for processing in April 2017.

It has been quite the year at the Abattoir. We saw our numbers increase across the board and welcomed many first time producers. Our buildings were renovated to allow for processing of beef, coming in 2017, and hogs-which we processed a dozen of this year and will expand our service next Fall.

 

Thank you to all customers, board members, volunteers and the community for your support in the 2016 season. The abattoir would not be possible without you. We look forward to more growth, expanding our services, and continuing to support local agriculture and food security in 2017.

 

 

Book now for December 2016- Last processing dates

Now booking for our last lamb and poultry processing dates of 2016!

We only have limited dates available for December processing. Please contact the abattoir to secure your bookings and ensure on island processing. We cannot guarantee preferred dates and will do our best to accommodate your needs.

The abattoir will be closing after Christmas and re-opening again in Spring 2017.

 

Thank you for the continued support this year, we look forward to further growth and the addition of beef and rabbit processing in 2017!

2016 AGM/Open House

The Salt Spring Abattoir Society Annual General Meeting is fast approaching!

This years meeting will be Monday May 9th, 7pm at the Farmers Institute.

We broke records in 2015 and have undergone a recent upgrade to allow Beef and Pork processing this year. We’d like to invite you to hear what 2016 has in store. Everyone welcome.

We will also be having an open house at the Abattoir on Friday May 6th. There will be tours of the new facility at 1230 & 2pm.

Thank you for your continued support. We look forward to working with you this upcoming season.