News

We have added rabbits to our processing schedule. The first Rabbit date is March 20th 2019 – book now.

if you have any questions, please do not hesitate to call 778-354-1111

Experienced Meat Cutter Wanted

Job Responsibilities:

– Break down carcasses
– Cut, trim, bone, grind and pack meat according to order specifications
– Clean tools, equipment and work area to food safety standards
– Other duties as required

Required qualifications:

– Positive and friendly attitude, respectful and self-motivated
– Knowledge and experience cutting lamb, beef, pork and poultry
– Ability to communicate effectively in person

This part-time positions will be for 2 days a week from March to December, with a option for full time employment.

The Salt Spring Abattoir is a community venture supporting local farmers and local food, demonstrating what a small rural community can do to challenge a globalized food system.

To meet the needs of farmers we are constantly striving to work in more efficient and effective ways.

please email ssiabattoir@gmail.com or apply on indeed

The Abattoir is fully booked until the holidays.  There will be an opening on January 9^th 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.

Continue reading “2018 Annual General Meeting”

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.

Community Thanksgiving Dinner

This is a local event not sponsored by the abattoir.

All are welcome to attend.  Donations of potluck desserts or non-green salads are also welcome.  We served over 125 people last year and will likely go beyond that this year.  Marylin Guile is the primary coordinator this year.

Jane Patterson

We have experienced some booking and information requests not coming through to our email.  If you experience a delay in a response you may also message at our facebook page:  https://www.facebook.com/SaltSpringAbattoir.

Just copy and paste into your search.

You may also call my home number at 250-800-0532.

Jane Patterson,

Abattoir Coordinator