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2018 Annual Abattoir Fundraising Bash!

Join us to celebrate the sixth year of the abattoir on Saturday 10th November, from 5:30 pm at Fulford Hall. Come out and support local food, vibrant community and sustainable farming. We’ll also be raising money to keep this vital part of our local agricultural in good repair.

The Salt Spring Abattoir is a social enterprise supporting Salt Spring farmers and promoting sustainability of our food system and the availability of high quality local food at reasonable prices. In order to keep the prices affordable for both farmers and consumers, we run fundraisers to pay for building and equipment maintenance and upgrades.

Since opening in 2012 the Salt Spring Island abattoir has processed 27,154 chickens and ducks, 2,319 turkeys, 2,702 lambs, 48 pigs and 14 cows (cows and pig processing started in 2017), and counting… Livestock production is now back to where it was before the BC government introduced regulations in 2004 that farmers couldnʼt sell meat at the farm gate. And there is now a local butcher dedicated to selling meat from the abattoir (EATDRINKFERMENT, next to Dagwoods).

There will be our famous birthday bash silent auction where you can bid on the services of local tradespeople, local produce, art, accommodations and an assortment of other goodies you have always wanted!

Enjoy an all local dinner menu prepared by Rock Salt chef Matt Rissling featuring seasonal meat and vegetarian options. We’re also happy to have Jana’s bake shop preparing a spread of delicious desserts. A cash bar will feature Salt Spring beer, wines, cider and kefir.

Live music from Trisha Spire and MC’ing by Sue Earle and Dennis Lucarelli – sure to be a gas!

Arrive early (5:30 pm) to have plenty of time to view the silent auction before the meal begins.

Tickets are $65 and are on sale now at or in person at EATDRINKFERMENT, 346 Lower Ganges Rd (beside Dagwoods).

Please email to reserve a table of 8.

Looking forward to seeing you all there!

Full Menu:

Fresh baked local bread with goats cheese and veggie pate

Oyster Mushroom, garlic and onion braised local beef

Herb roasted heritage turkey with melted leeks

Green salad with apple vinaigrette, pickled beets and sprouts

Kimchi braised winter greens

Thyme roasted fall vegetables

Herb roasted potatoes

Vegan stew with beans, smoked tofu, tomato and fresh bay


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