The Abattoir is fully booked until the holidays. There will be an opening on January 9th for some lambs (numbers & weather permitting) and then closed until the last week in February.
Please book early.
Thanks for a wonderful 2018 and we’ll see everyone in 2019
This year the Salt Spring Abattoir turns six! Join us Saturday, November 10th from 5:30 pm at Fulford Hall for an evening of good food and good cheer! Enjoy an all local dinner menu prepared by Rocksalt chef Matt Rissling featuring beef, turkey and a vegetarian options. and a spread of delicious desserts prepared by Jana’s bake shop. We’ll have live music, a cash bar with locally produced beverages and live and silent auctions. Bid on services from local tradespeople, art, produce, various goods and much more!
We hope you’ll join us for an evening of fun and fundraising! Tickets are $65 and are now available at www.plantofarm.org and EATDRINKFERMENT (346 Lower Ganges Rd, next to Dagwoods). For questions, volunteer opportunities or to donate to our silent auction please email Ella at ebronstein93@gmail.com
You are invited to the 2018 Annual General Meeting of the Salt Spring Abattoir.
Monday 7 May
7pm at the Farmers Institute.
With guest speaker Mary Richardson, Veterinarian & Animal Welfare Consultant
Mary will talk about pre-slaughter humane handling of livestock.
Our 2018 opening day March 7 is now full; the next available date for sheep, lambs and pigs is March 21.
The abattoir will only process beef animals under 30 months of age.
Please contact us for booking availability.
It’s been a great season and as this year comes to a close, the last date for lamb bookings this year is Dec 13. Please book now so you don’t miss your opportunity.
If you are planning to book in turkeys for Christmas please do so as soon as possible as the space is limited and bookings are filling up fast.
Abattoir staff, Directors and other volunteers serving the awesome signature SSI lamb burger at the Fall Fair 2017
