In this video, SSMPA Executive Director Julia Smith introduces this new modular cut and wrap facility and shares how it will support small and medium-scale meat producers across the region. Built with funding from the Province of British Columbia’s Community Economic Infrastructure Recovery Program, the Butcher Hub is designed to strengthen local meat processing capacity and keep more value in our communities. Operated by head butcher Matt Kemp, the 1,600 sq ft temperature-controlled facility offers secondary processing for beef, pork, lamb, poultry, and more. Producers can bring animals that have been slaughtered at licensed abattoirs, under farmgate licenses, or for personal use. The shop provides professional cutting and wrapping, vacuum packaging, paper wrap options, grinding, fresh sausage making, and preparation for smoked products in partnership with local processors. The facility includes a hanging cooler with carefully controlled temperature and humidity, space for both inspected and uninspected meat handled under strict separation protocols, and the ability to maintain organic certification for certified farms. Located on land leased from the Township of Spallumcheen, the North Okanagan Butcher Hub is the first tenant in what is envisioned as a larger Agri-Hub development. This project represents years of collaboration between SSMPA, the Township, the Agricultural Land Commission, and community partners, all working to increase resilience and opportunity for small-scale agriculture in the region. If you are a producer looking for reliable, high-quality cut and wrap services, the North Okanagan Butcher Hub is currently accepting bookings. Learn more at http://www.northokanaganbutcherhub.com or follow North Okanagan Butcher Hub on Facebook and Instagram.