MWF-pork-pagePASTURE-RAISED HERITAGE PORK

Happy Pigs

Raising pigs on pasture allows them to do what pigs naturally do— root, wallow and cavort with the help of their immensely strong snouts. Our Tamworth/Berkshire cross sows produce one or two litters of piglets a year, and teach their offspring the essential skills needed to find delicious food both above and below the soil surface.

Naturally Raised on Pasture

Pigs can get as much as 70% of their diet from above and below the pasture surface, and we round out their diet with high-quality feed free of antibiotics, synthetic vitamins and artificial hormones. We move our pigs often—assessing their soil impact and moving them to new areas as needed. As the pigs get larger they are moved more often.

Pig Power

In addition to raising delicious pork, we use pig power to re-condition pastures that may not be producing as well as we’d like. We bring them in as sodbusters on a quarter acre at a time, then follow their efforts with re-seeding and mulching.

Our Pork is Available Locally

Maple Wind Farm pork is processed locally at a USDA-inspected facility. We offer fresh and frozen pork depending on butcher availability. We sell both direct and wholesale. Customers can buy our pork by the cut at our farm in Huntington by appointment, or at the Richmond summer and Burlington summer and winter farmers’ markets, as 20 lb. farmer-selected mix cut packages, or as custom-cut half and whole pigs. You can also find our pork  on the menus of various area restaurants and in area  food markets and coops. 

What’s the Difference Between Maple Wind Farm Pork & Conventional Pork?

Maple Wind Pork

Conventional Pork

No vaccinations

Vaccinations (immuno-depressant)

Pasture- based natural foods

No pasture

No antibiotics

Daily doses of antibiotics

Farm ground feed made from local grains

Grain produced with chemical assistance

Compost and natural soil amendments

Chemical fertilizers, herbicides and pesticides

Rotated to fresh pasture

Confined in cages too small for movement

High in Omega-3 Fatty Acids, CLAs

Low concentrations of Omega-3s

Local transportation — produced, processed and sold locally

Long distance transport — 1000 miles for average pork in the U.S.