By Charlene Tebbutt

Prince Albert-area family raising Heritage Breeds

Apr 24, 2018 | 5:01 PM

A Prince Albert-area family is raising some unique animal breeds and hoping their business model will help them break into the artisanal food production and boutique processing business.

Lesley and Eric Schmalz are raising heritage breeds of pigs, sheep and chickens at their farm East of Prince Albert. Heritage animals are traditional breeds that were more common in years past, before the rise of larger commercial farming operations.

The family is raising Tamworth hogs, Barred Rock Chickens, and Mangalitsa pigs, also known as woolly pigs at their operation, Jäegerheim Heritage Farm. The name is a nod to the family’s German roots and Eric’s hobby as a hunter. Jäeger means ‘hunter,’ and heim means ‘home’, Schmalz said.

The farm also welcomed its first Icelandic lamb last week, and are expecting several more this spring.  

Schmalz says he was looking for something different after retiring following a 13-year career with the RCMP. After training as a butcher through Saskatchewan Polytechnic, Schmalz and his wife embarked on their new venture, with the first animals arriving at the farm last year.

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“To me, it’s almost therapeutic,” he said. “It fills your soul when you’re doing it … you can see the fruits of your labour (and) it’s something different every day.”

He said tastes have changed, and people are now interested in more locally-sourced and processed foods. The breeds at Jäegerheim Heritage Farm are hardy but take longer to raise and breed. The Mangalitsa pigs, for example, are especially good for products such as prosciutto and other types of dried, cured meats, Schmalz said.

“The meat has a richer flavour,” he added. “With people’s appetites shifting to something different, they don’t want generic food anymore, they want an experience, and that’s what we aim to provide here.”

After butchering and processing meats for their family and relatives, Schmalz said demand began to build and it wasn’t long before customers were knocking on their door looking to buy their products. Soon, the couple connected with other like-minded producers and started work on plans for an on-site processing facility.

“The end-goal is to build a slaughter facility that would be CFIA (Canadian Food Inspection Agency) inspected,” he added.

The couple is currently working on a business plan for the operation, with a focus on local production and niche products.

“I’d always had an interest in butchering and getting back to that artisanal, kind of old-school way of sourcing food,” Schmalz added. “Feeding people, and seeing them happy, some of my best memories are around the kitchen table.”

Charlene.tebbutt@jpbg.ca

On Twitter: @CharleneTebbutt