Welcome ......... At Wallace Springs our goal is to be a Canadian Centre of Excellence in Ethical & Sustainable Agriculture demonstrating that a family farm can be profitable, practice environmental stewardship and produce a stable food supply, in perpetuity without degrading the natural resources that support our production processes..........cont'd in About us.

Heritage Pastured* Pork For Sale

Wallace Springs pigs are what we call BerTam, a cross between Berkshire and Tamworth both of which are Heritage breeds and while their population is rebounding from their recent historical lows more work remains to assure the breeds survival.

The Tamworth pig is reported to be the best bacon pig and the Berkshire holds the title of the best flavoured pig.  Unfortunately for both of these breeds they were not as efficient in feed conversion as the "commercial" whites that quickly became the #1 choice of Industrial Farmers pushing the Berks and Tams to near extinction.

Our BerTams snoozing in the sun
What we have noticed is the temperament of the BerTams is far superior to that of the "whites", being a less "high strung" breed makes caring for them safer and easier.  They also are better able to process a grass based diet than their white counterparts - all in all a much nicer pig.  We believe (and researchers agree) that stress in any animals' life may be the number one quality predicator of the food products from that animal. That, and our uncompromising approach to the pigs diet, environment and welfare results in pork "the way pork used to be" - great!

At Wallace Springs Eco Centre we spare no effort to produce the best possible pork that you could purchase for your family or customers.  Our time tested management and feeding program, Wallace Springs Guiding Principles, will stand up under the scrutiny of the most discriminating customer.











Book a Half or Whole Pig Ready for Your freezer

Our pork is available by the half or whole and is priced at $3.69/lb. dressed weight plus the cost of shipping (a $25.00 trailering charge per animal applies).  This price includes all the costs of cutting, curing, packaging, transporting the hog, and freezing at our Government inspected abattoir.  SOLE (Sustainable, Organically principled, Local and Ethical) Food at it's finest.  We have a limited number of pigs available for processing in the spring of 2017  We are taking bookings now **

Book Now














Want to be more involved in your Food and SAVE some CASH? Buy the pig live and have it processed at your choice of abattoir


1) These are available by the half or whole and are priced at $2.15/lb. dressed weight) delivered (a $25.00 trailering charge per animal applies) to the processor (approx. 275 - 300 lb. whole live weight), plus processing charges (you pay these directly to the processor) which vary depending on your instructions for curing, smoking, sausage etc. but typically will be approx. $0.95/lb dressed weight.  We have a limited number of pigs available for processing in the spring of 2017  We are taking bookings now **.

Book Now

2) We also offer By pork by the side or whole fresh - For those that want to process their own meat at home. $2.15/lb. dressed weight plus the cost of shipping (a $25.00 trailering charge per animal applies) and processing. If you pick it up fresh the processing cost will be approx. $20.00/half. We have a limited number of pigs available for processing in the spring of 2017  We are taking bookings now **

Book Now

* In the interest of full disclosure, obviously our pigs are not "pastured" when snow and other weather and outside factors make it impossible .  Rest assured, they are given dry hay and lots of bedding to root in during these periods.  As a visitor commented "5 Star accommodation".

**A $50.00 deposit/half and $100.00 for a whole pig is required to confirm your booking




Still want to be MORE involved? Check out our "Own Your Food Program"




Pork 101 Know Your Cuts - Everything You Ever Wanted to Know and More


Finally, visits are encouraged, questions are welcomed, and feedback is appreciatedContact us



No comments:

Post a Comment